Name: Caprese Couscous Salad
Ingredients: 5 cups water; 2 cups Israeli Couscous; 2 Tbsp. olive oil; 1 pint grape tomatoes, sliced in half, length-wise; 1/2 – 3/4 cup fresh basil, cut chiffonade (little ribbons); 8 oz. mozzarella, cut into small cubes; 3 – 4 Tbsp. olive oil; 2 – 3 Tbsp. balsamic vinegar; Kosher salt & freshly ground pepper, to taste

Ingredients

Scale

5 cups water
2 cups Israeli Couscous
2 Tbsp. olive oil
1 pint grape tomatoes, sliced in half, length-wise
1/2 – 3/4 cup fresh basil, cut chiffonade (little ribbons)
8 oz. mozzarella, cut into small cubes
3 – 4 Tbsp. olive oil
2 – 3 Tbsp. balsamic vinegar
Kosher salt & freshly ground pepper, to taste

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Instructions

In a medium pot, bring water, couscous and 2 Tbsp. olive oil to a boil.
Lower heat and simmer for 8 minutes.
Remove from heat, cover, and let steam for about 10 minutes.
In the meantime, cut the tomatoes, slice the basil and cube the mozzarella.
When couscous is ready, fluff with a fork and let cool.
Mix in tomatoes, basil, mozzarella, olive oil and vinegar.
Add salt and pepper to taste.
Serve.