5 servings (serving size: 1 cup)
- 2 cups diced tomato
- 3/4 cup (3 ounces) diced fresh mozzarella cheese
- 3 tablespoons minced shallots
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 garlic clove, crushed
- 1 1/4 cups water
- 1 cup uncooked couscous
- 1/4 cup chopped fresh basil
- Basil leaves (optional)
Combine first 7 ingredients in a large bowl; cover and marinate in refrigerator 30 minutes.
Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool. Add couscous and fresh basil to tomato mixture; toss gently. Garnish with basil leaves, if desired.
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