Mozzarella, Tomatoes & Israeli Couscous
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.