Save to Pinterest Brighten up your table with a vibrant bowl of Caprese Couscous Salad, a Mediterranean-inspired dish that brings together fresh flavors and satisfying textures. This recipe elevates the classic Caprese salad by introducing tender pearled Israeli couscous, making it a hearty yet light meal perfect for any time of year.
Save to Pinterest Featuring glossy balsamic glaze drizzled over fluffy grains and fresh ingredients, this salad is as beautiful as it is delicious. It’s an easy way to enjoy the essence of Italian cuisine with a satisfying, modern twist.
Ingredients
- Couscous: 1 cup pearled (Israeli) couscous, 1 1/4 cups water, 1/2 teaspoon salt, 1 tablespoon olive oil.
- Salad: 1 cup cherry tomatoes (halved), 1 cup fresh mozzarella balls (bocconcini, halved), 1/4 cup fresh basil leaves (torn or sliced), 1 tablespoon extra-virgin olive oil, freshly ground black pepper to taste.
- Dressing: 2 tablespoons balsamic glaze (store-bought or homemade), optional 1 teaspoon honey if glaze is very tangy.
Instructions
- Cook the Couscous
- In a saucepan, bring water, salt, and 1 tablespoon olive oil to a boil. Add pearled couscous, reduce heat to low, cover, and simmer for 8–10 minutes until couscous is tender and water is absorbed. Fluff with a fork and let cool to room temperature.
- Combine Ingredients
- In a large bowl, combine the cooled couscous, halved cherry tomatoes, mozzarella, and torn or sliced basil.
- Season the Salad
- Drizzle with extra-virgin olive oil and toss gently. Season with freshly ground black pepper to taste.
- Apply the Glaze
- Transfer the salad to a serving platter or bowl and drizzle with balsamic glaze. If desired, add a touch of honey to the glaze for extra sweetness.
- Serve or Chill
- Serve immediately, or chill for 30 minutes for a refreshing cold salad experience.
Zusatztipps für die Zubereitung
Ensure the couscous has cooled completely before adding the mozzarella to prevent the cheese from softening too much. If you prefer a homemade balsamic glaze, simply simmer 1/2 cup balsamic vinegar with 1 tablespoon honey until the mixture is reduced by half and becomes syrupy.
Varianten und Anpassungen
For extra flavor and texture, try adding sliced avocado or a handful of toasted pine nuts. To make this recipe vegan, simply substitute the mozzarella with your favorite plant-based cheese alternative.
Serviervorschläge
This Caprese Couscous Salad is perfect for summer picnics or light dinners. Serve it on its own or alongside grilled protein. For the best presentation, garnish with a few extra fresh basil leaves just before serving.
Save to Pinterest With its combination of tender Israeli couscous, creamy mozzarella, and tangy glaze, this Caprese Couscous Salad is a refreshing addition to any meal rotation. It’s a simple, elegant dish that celebrates fresh Mediterranean flavors in every bite.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, absolutely. Prepare all components separately and refrigerate for up to 4 hours. Combine and dress just before serving to maintain the couscous's texture and the mozzarella's creaminess.
- → What can I substitute for mozzarella?
Creamy cheeses like burrata or feta work beautifully. For dairy-free options, use vegan mozzarella or cashew ricotta. Fresh goat cheese adds a tangy twist.
- → Is pearled couscous gluten-free?
Traditional pearled couscous contains wheat gluten. For a gluten-free version, substitute with quinoa, millet, or certified gluten-free couscous while maintaining the same cooking liquid ratio.
- → How do I make homemade balsamic glaze?
Simmer one-half cup balsamic vinegar with one tablespoon honey in a small saucepan over medium heat until reduced by half and syrupy, approximately 8-10 minutes. Cool slightly before drizzling.
- → What's the best way to serve this salad?
Serve immediately at room temperature for the best texture, or chill for 30 minutes for a refreshing cold salad. Offer additional olive oil and black pepper on the side for personal seasoning.
- → Can I add protein to make it more filling?
Grilled chicken, crispy chickpeas, white beans, or toasted pine nuts all complement this salad beautifully. Add nuts and seeds for extra crunch and nutritional value.