Caprese Israeli Couscous with Heirloom Tomatoes

• 1- 3/4 cup Water
• 1-13 cup Dry Israeli (pearled) Couscous
• 1 Tablespoon Olive Oil
• 4 ounces, fluid Bocconcini (baby) Mozzarella, Halved
• 1 cup Mini Heirloom Tomatoes, Halved
• 10 whole Basil Leaves (chiffonade)
• 3 Tablespoons Pine Nuts, Lightly Toasted
• 1 whole Lemon, Juiced
• 2 Tablespoons Balsamic Vinegar
• 1/4 teaspoons Garlic, Finely Minced
• 1/4 teaspoons Salt
• 1/4 Tablespoons Freshly Ground Black Pepper
• 1 Tablespoon Olive Oil

1. Start by bringing the water to a boil in a small saucepan.
2. In a separate pot or saucepan, add couscous and 1 tablespoon olive, stir and cook over medium high heat until lightly toasted.
3. When the water is boiling, slowly add it into the pan with the couscous.
4. Stir, let it come to a boil, then reduce heat, cover and let it simmer for 10-12 minutes, or until liquid is absorbed.
5. Meanwhile, prepare the cheese and tomatoes by cutting them in half.
6. You can leave the bigger tomatoes whole.
7. Stack the basil leaves, roll up the leaves tightly, then slice them thinly to create ribbons.
8. Set these aside.
9. In a dry pan, add the pine nuts and cook over low heat until toasted.
10. Make sure to keep an eye on them so they dont burn!
11. When lightly browned and fragrant, remove the pan from the heat.
12. In a small bowl, combine balsamic vinegar, lemon juice, garlic, salt and pepper and stir.
13. When the couscous is cooked, lightly fluff it with a fork or wooden spoon and transfer to a bowl.
14. Toss heirloom tomatoes, cheese and basil with the couscous.
15. If the couscous is hot enough, some of the cheese will melt.
16. Yum!
17. Pour the dressing on top.
18. Add the tablespoon of olive oil on top, sprinkle with pine nuts, toss and serve!

water, couscous, olive oil, mozzarella, tomatoes, basil, lemon, balsamic vinegar, garlic, salt, freshly ground black pepper, olive oil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/caprese-israeli-couscous-with-heirloom-tomatoes/ (may not work)