Vibrant Mediterranean salad with tender couscous, juicy tomatoes, fresh mozzarella, basil, and balsamic glaze. Easy vegetarian option.
# 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, 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 - Bring water, salt, and 1 tablespoon olive oil to a boil in a medium saucepan. Add pearled couscous, reduce heat to low, cover, and simmer for 8-10 minutes until couscous is tender and liquid is fully absorbed. Fluff with a fork and allow to cool to room temperature.
02 - In a large mixing bowl, combine cooled couscous with halved cherry tomatoes, halved mozzarella balls, and torn 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. Drizzle balsamic glaze over top. Add 1 teaspoon honey to glaze if additional sweetness is desired.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes for a refreshing chilled salad.
