Ingredients:
2 cups diced tomatoes
3/4 cup diced fresh mozzarella cheese ( about 3 ounces)
3 tablespoons minced shallots
2 teaspoons extra virgin olive oil
1/4 teaspoon lemon juice (white balsamic or champagne vinegar okay) or 1/4 teaspoon balsamic vinegar ( white balsamic or champagne vinegar okay)
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper or 1/4 teaspoon tricolor pepper, to taste
1 garlic cloves, crushed and minced
1 1/4 cups water
1 cup uncooked couscous
1/4 cup chopped fresh basil
basil leaves, for garnish (optional)
Directions:
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.
Servings: 5
Time preparation: 40 min.
Time total: 45 min.