Ingredients
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2 cups diced tomatoes
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3 tablespoons minced shallots
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2 teaspoons extra virgin olive oil
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1/4 teaspoon lemon juice (white balsamic or champagne vinegar okay) or 1/4 teaspoon balsamic vinegar (white balsamic or champagne vinegar okay)
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1/2 teaspoon salt, to taste
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1/4 teaspoon fresh ground black pepper or 1/4 teaspoon tricolor pepper, to taste
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1 1/4 cups water
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1 cup uncooked couscous
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1/4 cup chopped fresh basil
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basil leaves, for garnish
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1 garlic clove, crushed and minced
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3/4 cup diced fresh mozzarella cheese (about 3 ounces)
Instructions
- In a large bowl combine the tomato, mozzarella, shallots, olive oil, lemon juice, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes.
- In a saucepan bring the water to a boil and gradually stir in the couscous; remove from the stove, cover, and set aside for 5 minutes.
- With a fork, fluff the couscous then let cool.
- Add the cooled couscous and chopped basil to the tomato mixture in the bowl and toss.
- Garnish with whole basil leaves and serve.
- Note: part-skim mozzarella cheese can be substituted.