Couscous with mozzarella (lactose free) (gluten free)

Ingredients

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

Method

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