dede.schmitt's Notes:
Expand1 pound israeli couscous, boiled until al dente, drained and rinsed briefly to cool Ask a question about this ingredient
4 tubs, drained, fresh mozzarella mini-balls, called "pearls" Ask a question about this ingredient
4 pint baskets cherry, pear or grape tomatoes - the mixed yellow, orange, and red ones are lovely if you can find them. but red ones work well too. Ask a question about this ingredient
1 handful fresh basil leaves, finely shredded Ask a question about this ingredient
4 cloves garlic, peeled and mashed Ask a question about this ingredient
1 cup good quality extra virgin olive oil Ask a question about this ingredient
1 splash red wine vinegar (to taste, but not too much!) Ask a question about this ingredient
Sprinkle of sea salt and fresh ground black pepper (lots!) Ask a question about this ingredient
Cook until al dente the israeli couscous, drain, rinse briefly to cool and stop cooking. Set aside. Peel and mash garlic. Halve cherry tomatoes. Rinse, pat dry and shred (chiffonade) basil leaves, saving a few of the tip bouquets for garnish.
Ask a question about this stepCombine these ingredients (couscous, garlic, tomatoes, and basil) and salt and pepper and toss well. Drizzle in olive oil slowly while tossing - the salt will begin to draw moisture from the tomatoes which will combine with the olive oil. Let site for 30 minutes before serving, toss again, and taste. Adjust olive oil and salt to taste. Sometimes I add a splash of red wine vinegar - this depends on the acidity of the tomatoes. Garnish with saved basil leaf tip bouquets.
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Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
