Fresh Mozzarella, Tomato, and Basil Couscous Salad

A lovely light salad from Cooking Light! You’re used to seeing the cheese/tomato/basil combination, but have you had it with couscous before? Delicious! Prep time includes marinating.

• Ready In: 45 mins
• Serves: 5

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 clove, crushed and minced
• 1 1⁄4 cups water
• 1  cup  uncooked couscous
• 1⁄4 cup  chopped fresh basil
•  basil leaves, for garnish (optional)

Directions

1. 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.
2. 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.
3. With a fork, fluff the couscous then let cool.
4. Add the cooled couscous and chopped basil to the tomato mixture in the bowl and toss.
5. Garnish with whole basil leaves and serve.
6. Note: part-skim mozzarella cheese can be substituted.