A fresh Mediterranean salad blending pearled couscous with mozzarella, tomatoes, basil, and balsamic glaze in just 25 minutes.
# What You Need:
→ 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, 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 - 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, and basil.
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 and drizzle with balsamic glaze. Add honey to glaze if desired for additional sweetness. Serve immediately or chill for 30 minutes.
