Mediterranean-inspired salad combining tender couscous, juicy tomatoes, creamy mozzarella, and fresh basil with balsamic glaze.
# What You 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, halved
07 - 1/4 cup fresh basil leaves, torn
08 - 1 tablespoon extra-virgin olive oil
09 - Freshly ground black pepper to taste
→ Dressing
10 - 2 tablespoons balsamic glaze
11 - 1 teaspoon honey, optional
# How-To:
01 - In a medium saucepan, bring water, salt, and olive oil to a boil. Add pearled couscous, reduce heat to low, cover, and simmer for 8-10 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, cherry tomatoes, mozzarella balls, and basil leaves.
03 - Drizzle with extra-virgin olive oil and toss gently. Season with freshly ground black pepper to taste.
04 - Transfer salad to a serving platter or bowl. Drizzle with balsamic glaze, adding honey if desired for sweetness.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes for a chilled presentation.
