Caprese Couscous Salad

Balsamic marinated tomato and mozzarella with Israeli couscous.

Step: 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.

Step: 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.

Per Serving: 257 calories; protein 12.7g; carbohydrates 35g; fat 7.3g; cholesterol 18.1mg; sodium 477.5mg.

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