Mozzarella, Tomatoes and Israeli Couscous (#1064)

Serves
Ready
4
20
Minutes
Prep
Cook
5
Minutes
15
Minutes
Categories
Pastas Salads Any American Italian Dinner Lunch Entrée Main Side Dairy Grains Oils Diabetic Heart Healthy Low Calorie Low Carb Vegetarian Healthy Dairy Gluten Boil Not Spicy
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Ingredients

  • 1 Tbsp Olive Oil
  • 1 Shallots finely chopped
  • 1 cup Couscous israeli
  • 1 1/4 cups Water
  • 1/4 tsp Salt
  • 4 oz Tomatoes cherry halved or diced or more to taste
  • 8 oz Mozzarella Cheese fresh, drained
  • 1/4 cup Basil fresh, fine chiffonade
  • 1 Tbsp Lemon Juice
  • 1 Black Pepper to taste

Directions

  1. Heat a saucepan with the olive oil over medium heat.
  2. Add the shallot and cook for about 4 minutes, until just beginning to brown.
  3. Add the couscous and cook stirring, for about 4 minutes until aromatic and toasted.
  4. Add the water and salt, bring to the boil, cover and reduce heat to a simmer.
  5. Cooke for 5 to 10 minutes, stirring occasionally until all the liquid is absorbed. The couscous should be tender but slightly chewy.
  6. Transfer to a bowl for serving. Stir in the remaining ingredients, adjust seasoning and serve.
  7. Excellent, warm, at room temperature and cold.
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