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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Balsamic marinated tomato and mozzarella with Israeli couscous. Ingredients:
2 cups diced tomatoes |
1 cup diced fresh mozzarella cheese |
1 small shallot, minced |
1 clove garlic, minced |
1 tablespoon chopped fresh basil (optional) |
2 teaspoons balsamic vinegar |
2 teaspoons extra-virgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 1/4 cups water |
1 cup pearl (israeli) couscous |
Directions:
1. Combine tomatoes, mozzarella cheese, shallot, garlic, basil, balsamic vinegar, olive oil, salt, and black pepper in a large bowl. Refrigerate for 20 to 30 minutes.
2. Bring the water to a boil in a saucepan. Remove from the heat, and stir in the couscous. Cover and let stand for 10 minutes; fluff with a fork. Allow couscous to cool, then toss with tomato mixture.
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