This vibrant Caprese Cous Cous Salad is a fresh, satisfying dish perfect for busy weekdays or light weekend meals.
Packed with fiber-rich cous cous, protein from mozzarella, and heart-healthy fats from olive oil, it’s a nutritious, low-saturated-fat option.
Quick to prepare and naturally vegetarian, it’s an ideal choice for a wholesome lunch, dinner side, or meal-prep addition.
Fresh Caprese Cous Cous Salad
Equipment
- 1 medium saucepan (for cooking cous cous)
- 1 sieve or colander (for draining cous cous)
- 1 large mixing bowl (for combining ingredients)
- 1 chopping board (for vegetables and mozzarella)
- 1 knife
Ingredients
- 200 g giant cous cous
- 1 low-sodium vegetable stock cube
- 125 g mozzarella cheese
- 10 –15 cherry tomatoes
- A handful of fresh basil leaves
- 2 tbsp extra virgin olive oil
Instructions
- Prepare the Cous Cous: Begin by measuring 200 grams of giant cous cous and placing it into a medium saucepan. Bring enough water to a rolling boil to fully cover the cous cous, ensuring it cooks evenly. Once the water is boiling, crumble in one low-sodium vegetable stock cube to infuse a gentle, savory flavor. Stir briefly and let it simmer gently over medium heat for 10 to 12 minutes, stirring occasionally to prevent the grains from sticking together. The cous cous should absorb the water fully, becoming soft and fluffy.
- Prep the Mozzarella: While the cous cous is simmering, move to your chopping board to prepare the mozzarella. Take 125 grams of fresh mozzarella and cut it into small, bite-sized cubes, or gently tear it into irregular pieces with your hands for a rustic texture. Set the mozzarella aside in a clean bowl to keep it fresh until assembly.
- Chop the Cherry Tomatoes: Next, wash 10 to 15 cherry tomatoes thoroughly under cold running water. Pat them dry with a clean kitchen towel or paper towel. Slice each tomato in half, or into quarters if they are larger, making sure to preserve their juicy texture. Place the chopped tomatoes in a separate bowl to keep them ready for mixing.
- Prepare the Fresh Basil: Take a handful of fresh basil leaves and rinse them gently under cold water to remove any dirt or grit. Pat them dry with a towel and remove any tough stems. Tear or roughly chop the leaves into small pieces to release their fragrant aroma. This step ensures the basil will distribute evenly through the salad and infuse a fresh, herbal note.
- Cool the Cooked Cous Cous: Once the cous cous has finished cooking, carefully pour it into a sieve or colander and rinse under cold running water. Use your fingers or a spoon to gently separate the grains while cooling them, stopping the cooking process and preventing clumping. Allow the cous cous to drain completely, then transfer it into a large mixing bowl for the salad assembly.
- Combine Ingredients: Drizzle 2 tablespoons of extra virgin olive oil over the cooled cous cous to add richness and help bind the salad together. Gently fold in the prepared mozzarella, cherry tomatoes, and basil leaves. Take care to mix slowly and evenly, so that every grain of cous cous is lightly coated with oil and every bite has a balanced distribution of all ingredients.
- Taste and Adjust: Taste your salad carefully and adjust the seasoning if necessary. You can add a small pinch of salt or a dash of black pepper to enhance the flavors. The olive oil, basil, and mozzarella should combine to create a harmonious, fresh, and slightly tangy flavor profile that is characteristic of a classic Caprese-inspired salad.
- Serve and Enjoy: Transfer the salad to a serving dish or individual plates. For the best presentation, ensure the colorful tomatoes, green basil, and white mozzarella are visible. This salad is best enjoyed immediately while the cous cous is light and fluffy and the mozzarella remains creamy. Serve it as a side dish alongside grilled vegetables, fish, or chicken, or enjoy it as a light, satisfying vegetarian meal on its own.
Notes
- Use giant cous cous for the best texture; regular cous cous works but has a finer, less substantial bite.
- Always rinse cooked cous cous under cold water to stop cooking and prevent it from sticking together.
- Fresh mozzarella is crucial — it provides creamy texture and mild flavor. Avoid pre-shredded cheese, which may contain anti-caking agents.
- Cherry tomatoes add sweetness and juiciness; look for bright, firm tomatoes with no wrinkles or soft spots.
- Basil should be added last to preserve its aroma and color; cooking or over-handling can make it wilt and lose flavor.
- This salad is best served immediately, but you can prepare it a few hours ahead if stored properly (see Storage Tips).
Chef’s Secrets: Tips For Maximum Flavor
For a truly flavorful Caprese Cous Cous Salad, start by using a high-quality extra virgin olive oil.
This simple ingredient significantly elevates the taste, giving the salad a rich, fruity undertone.
When cooking the cous cous, ensure you stir occasionally to prevent clumps and maintain a fluffy texture.
For an added depth of flavor, lightly toast the cous cous in the pan for 2-3 minutes before adding boiling water.
Always use room-temperature mozzarella, as chilled cheese straight from the fridge can mute its flavor.
Finally, consider tossing the salad gently with your hands instead of a spoon — it keeps the ingredients intact and evenly distributed without crushing the cheese or tomatoes.
Serving Suggestions: Ideas For Enjoying
This salad shines as a light, refreshing side dish for grilled fish, chicken, or roasted vegetables.
For a full vegetarian meal, serve it alongside a fresh green salad or roasted seasonal veggies.
It also works well as a picnic-friendly dish or lunchbox option, as the flavors develop beautifully if left to sit for a short while.
Garnish with a drizzle of balsamic glaze or a sprinkle of cracked black pepper to enhance the visual appeal and add a subtle tang.
Pairing with a chilled white wine or sparkling water makes this a perfect summer meal.
Storage Tips: Keep Salad Fresh Longer
If you need to prepare the salad in advance, store the cooled cous cous separately from the tomatoes, mozzarella, and basil.
This prevents the cheese from releasing moisture and keeps the grains fluffy.
Use an airtight container and refrigerate for up to 24 hours.
Before serving, combine all ingredients and drizzle with olive oil again if needed.
Avoid freezing, as fresh tomatoes and mozzarella will lose their texture, and basil can turn dark.
Always mix gently when serving leftovers to preserve the salad’s vibrant colors and textures.
Frequently Asked Questions
1. Can I use regular cous cous instead of giant cous cous?
Yes, but the texture will be finer and less substantial. Giant cous cous gives a chewier bite that pairs beautifully with mozzarella and tomatoes. If using regular cous cous, rinse and fluff carefully to avoid clumping.
2. Is this salad suitable for meal prep?
Absolutely! For best results, store cous cous separately and combine with fresh ingredients just before serving. It keeps well in the fridge for up to 24 hours, making it ideal for lunches or quick dinners.
3. Can I add other vegetables?
Yes, consider adding roasted peppers, cucumbers, or zucchini for extra flavor and nutrition. However, avoid watery vegetables that can make the salad soggy.
4. Can I substitute mozzarella for vegan cheese?
Yes, plant-based mozzarella works, but the flavor and creaminess may be slightly different. Choose a brand that melts well or has a similar texture to fresh mozzarella.
5. Can this salad be served warm?
While traditionally served cold or at room temperature, you can serve the cous cous slightly warm before adding tomatoes, mozzarella, and basil. Avoid heating after adding cheese, as it may melt and change the texture.
