Ingredients:

Dressing:

2 tbsp. balsamic vinegar

1/2 tsp. Dijon mustard

1 clove garlic, coarsely chopped

1/4 cup olive oil

Salt and freshly ground pepper, to taste

Couscous:

2 tbsp. olive oil, divided

1/2 pound Israeli couscous (available at whole foods in the bulk aisle)

2 cups vegetable stock or broth, heated

1 cup cherry tomatoes, halved

1 cup crumbled feta cheese

15 fresh basil leaves layered, rolled, and sliced

Directions:

Combine vinegar, mustard, and garlic in a small bowl. Gradually whisk in olive oil. Season dressing with salt and pepper to taste. Set aside. Heat 1 tbsp. olive oil in a medium pot over medium heat. Add couscous and stir until toasted. Add hot vegetable broth, bring liquid to a boil, reduce heat and simmer uncovered for four minutes. Cover pan and remove from heat. Let stand 10 minutes. Drain couscous in a colander and place in a large serving bowl. Immediately toss couscous with remaining 1 tbsp. olive oil. Mix in tomatoes, feta cheese, and basil. Pour dressing over mixture and fold in gently. Once cooled, cover salad with plastic wrap and refrigerate overnight.

Makes 4-6 servings.