dede.schmitt's Notes:
Expand
1 pound
israeli couscous, boiled until al dente, drained and rinsed briefly to cool
Ask the
hotline about
this ingredient!
4
tubs, drained, fresh mozzarella mini-balls, called "pearls"
Ask the
hotline 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 the
hotline about
this ingredient!
1 handful
fresh basil leaves, finely shredded
Ask the
hotline about
this ingredient!
4
cloves garlic, peeled and mashed
Ask the
hotline about
this ingredient!
1 cup
good quality extra virgin olive oil
Ask the
hotline about
this ingredient!
1 splash
red wine vinegar (to taste, but not too much!)
Ask the
hotline about
this ingredient!
Sprinkle of sea salt and fresh ground black pepper (lots!)
Ask the
hotline 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 the hotline about this step!Combine 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.
Ask the hotline about this step!
