Mozzarella, Tomatoes and Israeli Couscous

• 1 tablespoon olive oil
• 1 each shallots finely chopped
• 1 cup couscous israeli
• 1 1/4 cups water
• 1/4 teaspoon salt
• 4 ounces tomatoes cherry halved or diced or more to taste
• 8 ounces mozzarella cheese fresh, drained
• 1/4 cup basil fresh, fine chiffonade
• 1 tablespoon lemon juice
• 1 x black pepper to taste

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.
6. The couscous should be tender but slightly chewy.
7. Transfer to a bowl for serving.
8. Stir in the remaining ingredients, adjust seasoning and serve.
9. Excellent, warm, at room temperature and cold.

olive oil, shallots, couscous israeli, water, salt, tomatoes, mozzarella cheese, basil, lemon juice, black pepper

Taken from recipeland.com/recipe/v/mozzarella-tomatoes-israeli-cou-54789 (may not work)