Vibrant Mediterranean salad with pearled couscous, mozzarella, tomatoes, basil, and balsamic glaze. Quick, easy, and vegetarian.
# 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 (bocconcini), 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 - 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 liquid is absorbed. Fluff with a fork and cool to room temperature.
02 - In a large mixing bowl, combine cooled couscous, halved cherry tomatoes, halved mozzarella, and torn basil leaves.
03 - Drizzle extra-virgin olive oil over the couscous mixture 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 the top. Add honey to glaze if desired for additional sweetness. Serve immediately or refrigerate for 30 minutes for a chilled presentation.
