Ingredients

• 1 1/2 cups water
• 1 teaspoon salt
• 1 cup couscous
• 1 medium vine-ripened tomato
• 1 teaspoon Dijon mustard
• 2 teaspoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pints vine-ripened red and yellow cherry tomatoes (about 2/3 pound)
• 1/4 cup packed fresh basil leaves

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Instructions

1. In a 3-quart saucepan bring water and salt to a boil and stir in couscous. Immediately remove pan from heat and let couscous stand, covered, 5 minutes.
2. Cut medium tomato into quarters and in a blender puree with mustard and vinegar until smooth. With motor running add oil in a slow stream. Season dressing with salt and pepper. Halve the cherry tomatoes and toss them with the couscous and torn basil leaves. Dress with the vinaigrette and serve.