Tender pearled couscous tossed with fresh mozzarella, cherry tomatoes, basil, and balsamic glaze for a refreshing Mediterranean dish.
# What You Need:
→ Couscous Base
01 - 1 cup pearled (Israeli) couscous
02 - 1 1/4 cups water
03 - 1/2 teaspoon salt
04 - 1 tablespoon olive oil
→ Salad Components
05 - 1 cup cherry tomatoes, halved
06 - 1 cup fresh mozzarella balls (bocconcini), halved
07 - 1/4 cup fresh basil leaves, torn or sliced
08 - 1 tablespoon extra-virgin olive oil
09 - Freshly ground black pepper, to taste
→ Balsamic Dressing
10 - 2 tablespoons balsamic glaze
11 - 1 teaspoon honey, optional
# How-To Steps:
01 - Combine water, salt, and 1 tablespoon olive oil in a medium saucepan. Bring to a boil over high heat. Add pearled couscous, reduce heat to low, cover, and simmer for 8-10 minutes until couscous is tender and liquid is fully absorbed. Remove from heat, fluff with a fork, and let cool to room temperature.
02 - Transfer cooled couscous to a large mixing bowl. Add halved cherry tomatoes, halved mozzarella balls, and torn basil leaves. Toss gently to distribute ingredients evenly.
03 - Drizzle extra-virgin olive oil over the salad mixture. Toss gently to coat all ingredients. Season generously with freshly ground black pepper, adjusting to taste preference.
04 - Arrange salad on a serving platter or in a decorative bowl. Drizzle balsamic glaze evenly over the top. If the glaze is particularly acidic, incorporate 1 teaspoon honey for balanced sweetness.
05 - Serve immediately at room temperature for optimal flavor, or refrigerate for 30 minutes to enjoy as a refreshing chilled salad. The flavors will meld nicely if allowed to rest.
