Tender pearled couscous with fresh mozzarella, cherry tomatoes, basil, and balsamic glaze. Light, refreshing Mediterranean flavors.
# What You 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, if glaze is very tangy)
# How To Make It:
01 - In a medium saucepan, bring water, salt, and 1 tablespoon olive oil to a boil. 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 mixing bowl, combine cooled couscous, cherry tomatoes, mozzarella balls, and torn basil leaves.
03 - Drizzle 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. If desired, add a touch of honey to the glaze for enhanced sweetness.
05 - Serve immediately, or refrigerate for 30 minutes for a refreshing chilled salad.
