Caprese Couscous Salad

2 cups diced tomatoes

1 cup diced fresh mozzarella cheese

1 small shallot, minced

1 clove garlic, minced

1 tablespoon chopped fresh basil

2 teaspoons balsamic vinegar

2 teaspoons extra-virgin olive oil

½ teaspoon salt

½ teaspoon ground black pepper

1 ¼ cups water

1 cup pearl (Israeli) couscous

Combine tomatoes, mozzarella cheese, shallot, garlic, basil, balsamic vinegar, olive oil, salt, and black pepper in a large bowl. Refrigerate for 20 to 30 minutes.

Bring the water to a boil in a saucepan. Remove from the heat, and stir in the couscous. Cover and let stand for 10 minutes; fluff with a fork. Allow couscous to cool, then toss with tomato mixture.