Caprese Israeli Couscous with Heirloom Tomatoes - water

Method

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