Ohhh that sounds very “effortless but impressive” ✨
Here’s a Burrata & Herb Couscous Hosting Salad that’s fresh, elegant, and perfect for a crowd.
Burrata & Herb Couscous Hosting Salad
Ingredients
Couscous
- 1½ cups pearl (Israeli) couscous
- 2 cups vegetable or chicken broth
- 1 tbsp olive oil
- Salt to taste
Salad
- 1 cup cherry tomatoes, halved
- 1 English cucumber, finely chopped
- ¼ cup red onion, very finely diced
- ½ cup fresh parsley, chopped
- ¼ cup fresh basil, torn
- 2 tbsp fresh mint, chopped (optional but lovely)
Dressing
- ¼ cup extra-virgin olive oil
- Zest and juice of 1 lemon
- 1 tsp honey or maple syrup
- 1 small garlic clove, grated
- Salt & black pepper to taste
To Serve
- 2–3 balls burrata, torn just before serving
- Flaky sea salt
- Freshly cracked black pepper
Instructions
- Cook the couscous
Heat olive oil in a saucepan. Add couscous and toast 1–2 minutes until lightly golden.
Add broth and a pinch of salt. Bring to a boil, reduce to simmer, cover, and cook 8–10 minutes until tender.
Fluff and let cool slightly. - Make the dressing
Whisk olive oil, lemon zest and juice, honey, garlic, salt, and pepper. - Assemble the salad
In a large bowl, combine couscous, tomatoes, cucumber, red onion, parsley, basil, and mint.
Toss gently with dressing. - Finish & serve
Transfer to a serving platter.
Tear burrata over the top.
Finish with flaky salt and black pepper.
Hosting Tips (This Is the Secret Sauce)
- Make the couscous and dressing ahead of time; assemble herbs and burrata right before guests arrive.
- Serve slightly room temp — flavors shine more than cold.
- Add toasted pine nuts or pistachios if you want extra “wow.”
If you want, I can give you:
- a roasted vegetable version
- a protein-boosted version (chicken, shrimp, chickpeas)
- or a Mediterranean mezze-style spread to go with it 🫒🥖
