Dinner

Summery Fresh Mozzarella and Couscous Salad Recipe

ByMariam Harutyunyan August 10, 2026August 10, 2026

Introduction

This summery fresh mozzarella and couscous salad is a vibrant, flavorful dish that combines tender couscous with charred corn, juicy peaches, and creamy mozzarella pearls. It’s perfect for warm-weather lunches or as a colorful side for any meal.

A wooden bowl filled with a colorful salad sits on a white marbled surface, showing layers of light yellow couscous at the bottom mixed with beige chickpeas, topped with orange peach wedges, bright green cucumber slices, small white mozzarella balls, and scattered green basil leaves, creating a fresh and vibrant mix. A gold spoon lies nearby on the white marbled surface. 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
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 the package directions. Once cooked, toss it with 2 tablespoons of olive oil and spread it out on 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 kernels and stir to coat with oil. Let the corn cook undisturbed until it starts to char, about 3 minutes. Stir once more, then continue cooking without stirring for another 2 to 3 minutes until evenly charred. Transfer the corn to the baking sheet to cool with the couscous.
Step 3: In a small jar with a lid, combine the chopped basil, minced shallot, grated garlic, lemon zest, lemon juice, white balsamic vinegar, coarse salt, black pepper, honey, and the remaining 1/3 cup of olive oil. Seal the jar and shake vigorously until well combined.
Step 4: In a large serving bowl, mix together the cooled couscous, charred corn, chickpeas, pickled jalapeños, sliced cucumbers, sliced peaches, and half of the mozzarella pearls. Pour the dressing over the salad and gently stir until everything is evenly coated.

Step 5: Top the salad with the remaining mozzarella pearls and garnish with additional basil leaves. Serve immediately or refrigerate until chilled, for up to 1 day.

Tips & Variations

Use fresh basil for the best flavor, but mint or cilantro can add a refreshing twist.
If fresh peaches aren’t available, substitute with ripe nectarines or even halved cherry tomatoes for a different but delicious flavor.

For a spicier kick, add extra pickled jalapeños or a pinch of red pepper flakes to the dressing.
To make the salad vegan, replace mozzarella pearls with diced avocado or marinated tofu.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. The dressing may cause the salad to soften over time, so it’s best enjoyed fresh or within the same day. When ready to serve, stir gently and add any fresh mozzarella pearls or basil garnish just before serving. If chilled, let it sit at room temperature for 10 minutes for the best flavor.

How to Serve

A wooden bowl filled with a colorful salad sits on a white marbled surface. The salad has four main layers: the base layer includes small round pearl couscous with a pale yellow color and some chickpeas mixed in; the middle layer has several slices of green cucumber and toasted yellow corn kernels; on top of this, there are roasted peach slices with a warm orange color and soft texture; scattered throughout the salad are small white mozzarella balls and fresh green basil leaves that add a pop of color. To the right of the bowl, there is a gold spoon partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular couscous instead of pearl couscous?

Yes, but the texture will be different. Pearl couscous has a chewy, pasta-like consistency that holds up well in this salad, while regular couscous is finer and may become mushy after mixing with the dressing.

Can I prepare this salad in advance?

You can prepare most of the salad and the dressing a few hours ahead, but it’s best to combine the dressing and fresh ingredients right before serving to keep the textures vibrant and prevent the salad from becoming soggy.