1 1/2 cups water
1 teaspoon salt
1 cup couscous
1 medium vine-ripened tomato
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Salt; to taste
Freshly-ground black pepper; to taste
1 1/2 pints vine-ripened red and yellow cherry
1/4 cup fresh basil leaves – (packed)
In a 3-quart saucepan bring water and salt to a boil and stir in couscous. Immediately remove pan from heat and let couscous stand, covered, 5 minutes.
Cut medium tomato into quarters and in a blender puree with mustard and vinegar until smooth. With motor running add oil in a slow stream. Season dressing with salt and pepper.
Halve the cherry tomatoes and toss them with the couscous and torn basil leaves. Dress with the vinaigrette and serve.
Source: Sara Moulton