Mediterranean-inspired salad combining tender couscous, ripe tomatoes, creamy mozzarella, and fresh basil with balsamic glaze.
# What You’ll Need:
→ Couscous Base
01 - 1 cup pearled Israeli couscous
02 - 1 1/4 cups water
03 - 1/2 teaspoon salt
04 - 1 tablespoon olive oil
→ Salad Components
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
# Directions:
01 - In a medium saucepan, bring water, salt, and 1 tablespoon olive oil to a rolling boil. Add pearled couscous, reduce heat to low, cover with a lid, and simmer for 8-10 minutes until couscous is tender and all liquid is absorbed. Fluff with a fork and allow to cool to room temperature.
02 - In a large mixing bowl, combine the cooled couscous, halved cherry tomatoes, halved mozzarella balls, and torn basil leaves.
03 - Drizzle the salad with extra-virgin olive oil and toss gently to combine without breaking the mozzarella. Season generously with freshly ground black pepper to taste.
04 - Transfer the salad to a serving platter or bowl. Drizzle with balsamic glaze. If using store-bought glaze that is particularly tangy, add 1 teaspoon of honey to balance the acidity.
05 - Serve immediately for optimal texture, or refrigerate for 30 minutes for a chilled salad with more cohesive flavors.
