Mediterranean-inspired salad combining tender couscous, juicy tomatoes, creamy mozzarella, and fragrant basil with balsamic glaze.
# Ingredient list:
→ Couscous
01 - 1 cup pearled Israeli couscous
02 - 1.25 cups water
03 - 0.5 teaspoon salt
04 - 1 tablespoon olive oil
→ Salad
05 - 1 cup cherry tomatoes, halved
06 - 1 cup fresh mozzarella balls (bocconcini), halved
07 - 0.25 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 - Bring 1.25 cups water, 0.5 teaspoon salt, and 1 tablespoon olive oil to a boil in a medium saucepan. Add pearled couscous, reduce heat to low, cover, and simmer for 8-10 minutes until tender and water is completely absorbed. Fluff with a fork and allow to cool to room temperature.
02 - In a large mixing bowl, combine cooled couscous with cherry tomatoes, halved mozzarella, and torn basil leaves.
03 - Drizzle with 1 tablespoon extra-virgin olive oil and toss gently to combine. Season with freshly ground black pepper to taste.
04 - Transfer salad to a serving platter or bowl. Drizzle with balsamic glaze across the top. If glaze is very tangy, add 1 teaspoon honey for balance.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes for a chilled presentation.
