Tender pearled couscous tossed with cherry tomatoes, fresh mozzarella, basil and balsamic glaze for a vibrant Mediterranean dish.
# 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 (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
→ Balsamic Dressing
10 - 2 tablespoons balsamic glaze (store-bought or homemade)
11 - 1 teaspoon honey (optional, if glaze is very tangy)
# Directions:
01 - Bring water, salt, and 1 tablespoon olive oil to a boil in a saucepan. Add pearled couscous, reduce heat to low, cover, and simmer for 8–10 minutes until couscous is tender and water is absorbed. Fluff with a fork and let cool to room temperature.
02 - In a large bowl, combine cooled couscous, cherry tomatoes, mozzarella, and basil.
03 - Drizzle with extra-virgin olive oil and toss gently. Season with black pepper to taste.
04 - Transfer salad to a serving platter or bowl and drizzle with balsamic glaze. Add a touch of honey to the glaze for extra sweetness if desired.
05 - Serve immediately, or chill for 30 minutes for a refreshing cold salad.
