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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | each |
shallots
finely chopped |
*
|
| 237 | ml |
couscous
israeli |
|
| 296 | ml |
water
|
|
| 1.3 | ml |
salt
|
|
| 115.6 | ml/g |
tomatoes
cherry halved or diced or more to taste |
|
| 231.2 | ml/g |
mozzarella cheese
fresh, drained |
|
| 59 | ml |
basil
fresh, fine chiffonade |
*
|
| 15 | ml |
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.
