Caprese Couscous Salad - cooking recipe

Ingredients

2 cups diced tomatoes
1 cup diced fresh mozzarella cheese
1 small shallot, minced
1 clove garlic, minced
1 tablespoon chopped fresh basil (optional)
2 teaspoons balsamic vinegar
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 cups water
1 cup pearl (Israeli) couscous

Preparation

Combine tomatoes, mozzarella cheese, shallot, garlic, basil, balsamic vinegar, olive oil, salt, and black pepper in a large bowl. Refrigerate for 20 to 30 minutes.
Bring the water to a boil in a saucepan. Remove from the heat, and stir in the couscous. Cover and let stand for 10 minutes; fluff with a fork. Allow couscous to cool, then toss with tomato mixture.