Summery Fresh Mozzarella and Couscous Salad

Name: Summery Fresh Mozzarella and Couscous Salad
Prep time: 10 min
Total time: 30 min
Yield: 10 serving(s)
Ingredients: 2 c. pearl couscous; 3 tbsp. plus 1/3 cup extra virgin olive oil, divided; 2 c. fresh or frozen corn kernels (from 3 ears of fresh corn); 3 tbsp. finely chopped fresh basil, plus additional small leaves for garnish; 1 tbsp. minced shallot; 1/2 tsp. finely grated garlic; 1 tbsp. lemon zest (from 1 lemon); 1/3 c. freshly squeezed lemon juice (from 3 lemons); 1/4 c. white balsamic vinegar; 1 tsp. coarse salt; Freshly ground black pepper; 1/2 tsp. honey; 1 (15 oz.) can chickpeas, drained and rinsed; 2 tbsp. finely chopped pickled jalapeños; 2 Persian cucumbers, thinly sliced; 2 firm-ripe peaches, thinly sliced; 1 container (8 oz.) BelGioioso Fresh Mozzarella Pearls, divided

A refreshing side that hits all the senses with color, flavor, and texture.

By Jason SchreiberPublished: Aug 13, 2026

Jump to recipe

Ryan Liebe

Yields:

10 serving(s)

Active Time:

10 mins

Total Time:

30 mins

Juicy peaches, crisp cucumbers, and sweet corn are tossed with chickpeas, perfectly chewy couscous, and 8 ounces creamy BelGioioso Fresh Mozzarella Pearls for a seasonal salad that ignites the senses. It’s visually appealing and loaded with texture—and it’ll have you coming back for another spoonful. Lemon juice and zest, white balsamic vinegar, and a handful of fresh basil perk up the flavor, and pickled jalapeños add a tangy heat. Make this hearty salad ahead so all you have to do is pull it from the fridge for a backyard barbecue.

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Ingredients

2 cups pearl couscous
3 Tbsp. plus 1/3 cup extra virgin olive oil, divided
2 cups fresh or frozen corn kernels (from 3 ears of fresh corn)
3 Tbsp. finely chopped fresh basil, plus additional small leaves for garnish
1 Tbsp. minced shallot
1/2 tsp. finely grated garlic
1 Tbsp. lemon zest (from 1 lemon)
1/3 cup freshly squeezed lemon juice (from 3 lemons)
1/4 cup white balsamic vinegar
1 tsp. coarse salt
Freshly ground black pepper
1/2 tsp. honey
1 (15 oz.) can chickpeas, drained and rinsed
2 Tbsp. finely chopped pickled jalapeños
2 Persian cucumbers, thinly sliced
2 firm-ripe peaches, thinly sliced
1 container (8 oz.) BelGioioso Fresh Mozzarella Pearls, divided

Directions

1. Step 1Cook the couscous according to package directions. Toss with 2 tablespoons olive oil and transfer to a baking sheet to cool.
2. Step 2In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat until shimmering. Add the corn and stir until coated. Continue cooking, without stirring, until the corn is beginning to char, about 3 minutes. Stir again, then continue cooking, undisturbed, over medium-high heat until evenly charred, 2 to 3 minutes. Transfer to the baking sheet to cool alongside the couscous.
3. Step 3In a small, lidded jar, combine the basil, shallot, garlic, lemon zest and juice, vinegar, salt, pepper, honey, and the remaining ⅓ cup oil. Seal the jar and shake well to combine.
4. Step 4In a large serving bowl, combine the couscous, corn, chickpeas, jalapeños, cucumbers, peaches, and half the BelGioioso Fresh Mozzarella Pearls. Add the dressing and stir gently until combined. Top with the remaining mozzarella and basil leaves. Serve immediately, or refrigerate until chilled, up to 1 day.