Caprese Couscous Salad

Ingredients

• 2 teaspoons balsamic vinegar 
• 1 tablespoon basil fresh chopped
• 1 clove garlic minced
• 0.5 teaspoon ground pepper black
• 1 cup mozzarella cheese fresh diced
• 2 teaspoons olive oil extra-virgin
• 1 cup pearl couscous (Israeli)
• 0.5 teaspoon salt 
• 1 small shallots minced
• 2 cups tomatoes diced
• 1.3 cups water 

Equipment

• bowl
• sauce pan

Directions

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.
3. 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.