Pin it The summer I discovered pearled couscous changed my entire relationship with grain salads. I was at a friend's backyard potluck, and she served this bright bowl of what looked like tiny pearls tossed with tomatoes and cheese. One bite and I was hooked—those chewy little pearls soaked up everything perfectly.
Last July I made this for my sister's baby shower, doubling the recipe because our family shows up hungry for anything Italian-inspired. My aunt asked three times what the 'tiny pasta' was, and even my cousin who claims to hate salads went back for seconds. There's something about the combination of cool mozzarella and warm, spiced couscous that just works.
Ingredients
- Pearled couscous: These larger, pearl-shaped grains have a wonderfully chewy texture that regular couscous can't match—look for Israeli or Lebanese-style couscous in the pasta or international aisle.
- Water and salt: The couscous absorbs all its flavor during cooking, so don't skip the salt in the cooking water.
- Olive oil: A tablespoon in the cooking water keeps the pearls from clumping together.
- Cherry tomatoes: Their sweetness balances the tangy balsamic—grape tomatoes work just as well.
- Fresh mozzarella balls: Bocconcini are perfect because they're bite-sized and creamier than regular mozzarella.
- Fresh basil: Torn by hand, the basil releases more oils and distributes better than if you chop it.
- Extra-virgin olive oil: Use the good stuff here since it's a finishing oil.
- Balsamic glaze: Store-bought is perfectly fine, or make your own by simmering balsamic vinegar until it's syrupy.
Instructions
- Cook the couscous to perfection:
- Bring the water, salt, and olive oil to a boil in a medium saucepan, then add the couscous. Reduce heat to low, cover, and simmer gently for 8–10 minutes until the grains are tender and have absorbed all the water. Fluff immediately with a fork and let it cool completely—this step prevents the salad from becoming soggy.
- Combine the salad ingredients:
- In a large mixing bowl, add the cooled couscous, halved cherry tomatoes, mozzarella balls, and torn basil. Toss everything gently so you don't break apart the delicate cheese.
- Add the finishing touches:
- Drizzle the extra-virgin olive oil over the salad and toss again. Season generously with freshly ground black pepper, then transfer to your serving bowl or platter.
- Finish with balsamic glaze:
- Drizzle the balsamic glaze over the top just before serving—if your glaze is particularly sharp, mix in that teaspoon of honey first for balance.
- Serve it your way:
- This salad is beautiful served slightly warm, but chilling it for 30 minutes lets the flavors meld together even more beautifully.
Pin it This recipe became my go-to contribution for every potluck, picnic, and dinner party last year. There's something deeply satisfying about watching people's faces light up when they taste it—like they've just discovered something special that's actually incredibly simple to make.
Make It Yours
I've found that adding toasted pine nuts or sliced avocado takes this from great to unforgettable. The nuts add crunch, while avocado makes it even more creamy and substantial. Sometimes I'll throw in diced cucumber or red onion when I want extra freshness and bite.
Serving Suggestions
This salad shines alongside grilled chicken, fish, or as part of a Mediterranean spread with hummus and olives. I've also served it as a light main course with a side of crusty bread to soak up any extra dressing. It travels beautifully to picnics since there's nothing that needs to stay cold for food safety reasons.
Storage & Prep Ahead
The couscous can be cooked up to two days in advance and stored in an airtight container. Keep the tomatoes, mozzarella, and basil separate, then toss everything together just before serving. Leftovers hold up well for a day, though the basil will start to look tired and the tomatoes may release some liquid.
- Add fresh basil right before serving for the brightest flavor.
- If making ahead, keep the balsamic glaze separate until you're ready to eat.
- Bring chilled salad to room temperature for 15 minutes before serving—the flavors really wake up.
Pin it This is one of those rare recipes that feels elegant enough for company but simple enough for a Tuesday night. I hope it becomes as much of a staple in your kitchen as it has in mine.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours ahead. Store it in an airtight container in the refrigerator. Add the balsamic glaze just before serving to prevent it from becoming too watery.
- → What's the best way to cool the couscous quickly?
Spread the cooked couscous on a baking sheet and let it cool to room temperature, which takes about 10-15 minutes. For faster cooling, give it a gentle toss occasionally with a fork.
- → Can I substitute the mozzarella?
Absolutely. Fresh ricotta, goat cheese, or vegan cheese alternatives work wonderfully. For a dairy-free option, use a quality plant-based mozzarella.
- → How do I make homemade balsamic glaze?
Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey in a small saucepan over medium heat until it reduces by half and becomes syrupy, about 5-7 minutes. Let it cool before drizzling.
- → What variations can enhance this salad?
Try adding sliced avocado for creaminess, toasted pine nuts for crunch, or sun-dried tomatoes for concentrated flavor. Fresh arugula or spinach can also be mixed in for extra greens.