Caprese Couscous 2 Steps
In a dry sauté pan over medium-high heat, toast the pearl couscous moving constantly for 5 minutes or until golden brown. Add the chicken stock, cover and reduce to a simmer. Cook for 12 minutes or until water is absorbed and couscous is al dente.
In a bowl, mix tomatoes, sherry and salt. Set aside. In a sauté pan, add olive oil and smashed garlic. Bring to a light simmer over low heat and let cook for about 3 minutes. Turn off heat and carefully remove garlic. Set aside. Once couscous is cooked transfer to a large bowl and add the garlic oil, tomato mixture, cut mozzarella and basil. Stir and season with more salt and sherry vinegar.