Mediterranean couscous tossed with tomatoes, mozzarella, basil, and a drizzle of balsamic glaze for a fresh, flavorful dish.
# What You'll Need:
→ Couscous
01 - 1 cup pearled Israeli couscous
02 - 1 1/4 cups water
03 - 1/2 teaspoon salt
04 - 1 tablespoon olive oil
→ Salad
05 - 1 cup cherry tomatoes, halved
06 - 1 cup fresh mozzarella balls (bocconcini), halved
07 - 1/4 cup fresh basil leaves, torn or sliced
08 - 1 tablespoon extra-virgin olive oil
09 - Freshly ground black pepper, to taste
→ Dressing
10 - 2 tablespoons balsamic glaze
11 - Optional: 1 teaspoon honey (if glaze is very tangy)
# Directions:
01 - Bring water, salt, and 1 tablespoon olive oil to a boil in a medium saucepan. Add pearled couscous, reduce heat to low, cover, and simmer for 8 to 10 minutes until tender and water is absorbed. Fluff with a fork and cool to room temperature.
02 - In a large mixing bowl, combine cooled couscous with cherry tomatoes, mozzarella, and basil leaves.
03 - Drizzle extra-virgin olive oil over the salad and toss gently. Season with freshly ground black pepper.
04 - Transfer the salad to a serving dish and drizzle with balsamic glaze. If desired, stir honey into the glaze before drizzling for added sweetness.
05 - Serve immediately or chill for 30 minutes to serve cold.
