In the spring I found a recipe for Fresh Mozzarella, Tomato, and Basil Couscous Salad. As the summer progressed, I made it a few times for barbecues and stuff. It’s a great summer dish. When I make it I use Israeli couscous, which is a larger-sized couscous. I also use chicken broth instead of water when making it.
Fresh Mozzarella, Tomato, and Basil Couscous Salad
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 cup chicken broth
1 cup uncooked Israeli 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.
Make couscous according to instructions, substituting chicken broth for the water. Add couscous and fresh basil to tomato mixture; toss gently. Garnish with basil leaves, if desired.