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

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Instructions

1. 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.
2. 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.