Introduction

This summery fresh mozzarella and couscous salad is a vibrant, flavorful dish perfect for warm-weather meals. Combining tender pearl couscous, charred corn, juicy peaches, and creamy mozzarella pearls, it offers a delightful mix of textures and bright flavors. It’s easy to make and perfect for a light lunch or as a side at your next barbecue.

A wooden bowl holds a colorful salad with four main layers: at the bottom, there is a layer of small, pearly couscous grains mixed with light yellow corn kernels and pale beige chickpeas; on top of that are bright orange slices of roasted sweet potato; scattered above are thick green cucumber slices with fresh green basil leaves; and finally, small smooth white mozzarella balls are evenly spread over the whole salad. The bowl sits on a white marbled surface, and a gold spoon is placed beside it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups pearl couscous

3 tablespoons plus 1/3 cup extra virgin olive oil, divided

2 cups fresh or frozen corn kernels (from 3 ears of fresh corn)

3 tablespoons finely chopped fresh basil, plus additional small leaves for garnish

1 tablespoon minced shallot

1/2 teaspoon finely grated garlic

1 tablespoon lemon zest (from 1 lemon)

1/3 cup freshly squeezed lemon juice (from 3 lemons)

1/4 cup white balsamic vinegar

1 teaspoon coarse salt

Freshly ground black pepper, to taste

1/2 teaspoon honey

1 (15 oz.) can chickpeas, drained and rinsed

2 tablespoons finely chopped pickled jalapeños

2 Persian cucumbers, thinly sliced

2 firm-ripe peaches, thinly sliced

1 container (8 oz.) BelGioioso Fresh Mozzarella Pearls, divided

Instructions

Step 1: Cook the pearl couscous according to package directions. Toss with 2 tablespoons of olive oil and transfer to a baking sheet to cool.

Step 2: Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add the corn and stir to coat. Let cook without stirring until beginning to char, about 3 minutes. Stir again, then cook undisturbed for another 2 to 3 minutes until evenly charred. Transfer the corn to the baking sheet with the couscous and let cool.

Step 3: In a small jar with a lid, combine the finely chopped basil, shallot, grated garlic, lemon zest, lemon juice, white balsamic vinegar, coarse salt, pepper, honey, and the remaining 1/3 cup olive oil. Seal the jar and shake well to combine the dressing.

Step 4: In a large serving bowl, mix the cooled couscous, charred corn, chickpeas, pickled jalapeños, cucumbers, peaches, and half of the mozzarella pearls. Pour the dressing over the salad and stir gently to combine all ingredients.

Step 5: Top the salad with the remaining mozzarella pearls and garnish with fresh basil leaves. Serve immediately, or chill for up to 1 day before serving.

Tips & Variations

For a spicier kick, increase the amount of pickled jalapeños or add a pinch of crushed red pepper flakes to the dressing.

Swap peaches for nectarines or ripe mango for a different fruity note.

To make this salad vegan, substitute the fresh mozzarella pearls with a firm tofu or vegan cheese alternative.

Use fresh corn when in season for the best flavor, but frozen corn is a great off-season substitute.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the salad and dressing a few hours ahead and refrigerate. Combine everything and add the mozzarella pearls just before serving to maintain their texture.

What can I use instead of pearl couscous?

If you don’t have pearl couscous, you can use regular couscous, quinoa, or even small pasta like orzo. Adjust cooking times according to the package instructions for the substitute you choose.