Mozzarella, Tomatoes & Israeli Couscous
Israeli couscous with fresh mozzarella, tomatoes and basil. A delightful side dish.
Yield
4 servingsPrep
5 minCook
15 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon | olive oil |
|
| 1 | each |
shallots
finely chopped |
*
|
| 1 | cup |
couscous
israeli |
|
| 1 ¼ | cups | water |
|
| ¼ | teaspoon | salt |
|
| 4 | ounces |
tomatoes
cherry halved or diced or more to taste |
|
| 8 | ounces |
mozzarella cheese
fresh, drained |
|
| ¼ | cup |
basil
fresh, fine chiffonade |
*
|
| 1 | tablespoon | lemon juice |
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Heat a saucepan with the olive oil over medium heat. Add the shallot and cook for about 4 minutes, until just beginning to brown. Add the couscous and cook stirring, for about 4 minutes until aromatic and toasted.
Add the water and salt, bring to the boil, cover and reduce heat to a simmer.
Cooke for 5 to 10 minutes, stirring occasionally until all the liquid is absorbed. The couscous should be tender but slightly chewy.
Transfer to a bowl for serving. Stir in the remaining ingredients, adjust seasoning and serve.
Excellent, warm, at room temperature and cold.
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