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.
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.