Gluten-free couscous with mozzarella balls

Ingredients

• 250 g Gluten-free couscous, dry
• 5 pcs Thai basil, chopped
• 1 clove Garlic, minced
• 1 pinch Pepper, black ground
• 2 pinch Sea salt flakes
• 1 tsp Balsamic vinegar
• 200 g Cherry tomatoes, sliced in half
• 10 pcs Mini mozzarellas
• 2 tbsp Extra virgin olive oil
• 500 ml Water

Method

1. In a large bowl, combine the tomato halves, mozzarella, olive oil, balsamic vinegar, salt, pepper, and the minced garlic.
2. Toss well and set aside for about 20 minutes.
3. While that marinates, bring the water to a boil.
4. Place the couscous in a shallow bowl, then pour over the boiling water.
5. Cover the bowl with cling film.
6. Leave for 5 mins until the couscous has swelled up and absorbed all of the water.
7. Ruffle with a fork to separate the grains
8. Toss couscous with the tomato-mozzarella mixture.
9. Add the basil leaves.