2 cups diced fresh tomatoes
8 ounces fresh mozzarella cheese, diced
1 small shallot, minced
1 clove garlic, minced
1 Tablespoon chopped fresh basil
2 teaspoons balsamic vinegar
2 teaspoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
1¼ cups water
1 cup pearl (Israeli) couscous
Combine tomatoes, mozzarella cheese, shallot, garlic, basil, balsamic vinegar, olive oil, salt, and black pepper in a large bowl. Refrigerate for 20 to 30 minutes.
Bring the water to a boil in a small saucepan. Remove from the heat, and stir in the couscous. Cover and let stand for 10 minutes; fluff with a fork. Allow couscous to cool, then toss with tomato mixture.