A fresh Mediterranean salad combining tender couscous, creamy mozzarella, ripe tomatoes, and basil with balsamic glaze.
# What You'll Need:
→ Couscous
01 - 1 cup pearled Israeli couscous
02 - 1¼ cups water
03 - ½ teaspoon salt
04 - 1 tablespoon olive oil
→ Salad
05 - 1 cup cherry tomatoes, halved
06 - 1 cup fresh mozzarella balls, halved
07 - ¼ 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 Make It:
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 8-10 minutes until tender and liquid is absorbed. Fluff with a fork and cool to room temperature.
02 - Combine cooled couscous, cherry tomatoes, mozzarella balls, and basil in a large mixing bowl.
03 - Drizzle with extra-virgin olive oil and toss gently. Season with freshly ground black pepper to taste.
04 - Transfer to a serving platter or bowl and drizzle with balsamic glaze. Add honey if glaze is too tangy. Serve immediately or refrigerate for 30 minutes for a chilled salad.
