Pasta - Couscous - Israeli Style Toasted w/Fresh Mozzarella

By BlueSchmoo

Ingredients

• 4 as a meal 6 as a side
• 2 cups Israeli Couscous
• 2 Cups Boiling water
• 1 Bunch Green onions
• 1 Bunch Flat leaf parsley
• 1 Pint cherry or Grape tomatoes
• 2/3 Cup Kalamata Olives
• 8 Oz. Fresh Mozzarella Ciliegine (cherry sized)
• Extra Virgin Olive oil
• Sea salt & freshly ground pepper to taste

Details

Servings 4

Preparation

Step 1

Heat 1 Tbsp olive oil in a medium sized pot over Med-Low heat, add the uncooked couscous to the pot and stir frequently for about 5 minutes until it starts to turn golden brown and some of the kernels are light toasted brown color. Carefully add the 2 cups of boiling water to the pot and then cover with a tight fitting lid. Turn the heat down to low and let it simmer 8-10 minutes, the couscous will be done when all the water is absorbed.

In a large bowl combine all the fresh ingredients and the couscous stir in a small amount of olive oil until everything is coated, then salt and pepper to taste