Vibrant Mediterranean salad with pearled couscous, cherry tomatoes, fresh mozzarella, basil, and balsamic glaze. Serves 4 in 25 minutes.
# What You’ll Need:
→ Couscous
01 - 1 cup pearled Israeli couscous
02 - 1 1/4 cups water
03 - 1/2 teaspoon salt
04 - 1 tablespoon olive oil
→ Salad
05 - 1 cup cherry tomatoes, halved
06 - 1 cup fresh mozzarella balls (bocconcini), halved
07 - 1/4 cup fresh basil leaves, torn or sliced
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 to 10 minutes until tender and water is fully absorbed. Fluff with a fork and allow to cool to room temperature.
02 - In a large mixing bowl, combine cooled couscous, halved cherry tomatoes, halved mozzarella balls, and fresh basil leaves.
03 - Drizzle salad with 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 and drizzle with balsamic glaze. Add honey to the glaze if desired for additional sweetness.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes for a chilled presentation.
