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1
Start by bringing the water to a boil in a small saucepan.
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2
In a separate pot or saucepan, add couscous and 1 tablespoon olive, stir and cook over medium high heat until lightly toasted.
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3
When the water is boiling, slowly add it into the pan with the couscous.
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4
Stir, let it come to a boil, then reduce heat, cover and let it simmer for 10-12 minutes, or until liquid is absorbed.
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5
Meanwhile, prepare the cheese and tomatoes by cutting them in half.
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6
You can leave the bigger tomatoes whole.
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7
Stack the basil leaves, roll up the leaves tightly, then slice them thinly to create ribbons.
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8
Set these aside.
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9
In a dry pan, add the pine nuts and cook over low heat until toasted.
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10
Make sure to keep an eye on them so they dont burn!
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11
When lightly browned and fragrant, remove the pan from the heat.
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12
In a small bowl, combine balsamic vinegar, lemon juice, garlic, salt and pepper and stir.
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13
When the couscous is cooked, lightly fluff it with a fork or wooden spoon and transfer to a bowl.
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14
Toss heirloom tomatoes, cheese and basil with the couscous.
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15
If the couscous is hot enough, some of the cheese will melt.
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16
Yum!
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17
Pour the dressing on top.
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18
Add the tablespoon of olive oil on top, sprinkle with pine nuts, toss and serve!
