Author note: Orzo can be substituted for the pearl couscous
Ingredients
2 1/2 tsp kosher salt, divided
1 ½ cups pearl couscous
6 tablespoons extra-virgin olive oil, divided
2 cups halved cherry tomatoes
1 1/2 cups cubed mozzarella
1 cup basil leaves, chiffonade
Pepper, to taste
4 tbsp balsamic vinegar
Instructions
In a medium-sized pan, bring 8 cups water and 1 1/2 teaspoons salt to boil. Add the couscous and cook until tender, about 15 minutes. Strain. Place the couscous in a large bowl and toss with 1 tablespoon of olive oil. In one even layer, pour the cooked couscous onto a rimmed sheet pan. Let cool for 15 to 20 minutes.
Using the same bowl medium-sized bowl, whisk together the balsamic vinegar, remaining 1 teaspoon kosher salt and pepper. Slowly whisk in the remaining 5 tablespoons olive oil until combined. Add the tomatoes, mozzarella, basil and cooled couscous. Toss until combined. Let the salad sit at room temperature for at least 30 minutes to allow the flavors to blend and develop. Taste and Adjust seasoning as desired.
Salt to taste. Serve with extra basil and olive oil on top.
