2 cups diced tomato
3/4 cup (3 oz.) diced fresh mozzarella cheese
3 Tbls. minced shallots
2 tsp. extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1 garlic clove, crushed
1 1/4 cups water
1 cup uncooked couscous
1/4 cup chopped fresh basil
Basil Leaves (optional)

Combine first 7 ingredients in a large bowl, cover and marinate in refrigerator 30 minutes.

Bring water to a boil in a medium saucepan, gradually stir in couscous. Remove from heat; cover and let stand 5 minutes.  Fluff with a fork; cool. Add couscous and fresh basil to tomato mixture; toss gently. Garnish with basil leaves.

Yield: 5 servings