Ingredients:

1 jar Academia Barilla Sicilian Cherry Tomatoes
2 cups cherry tomatoes, sliced in half
1/3 Saica Olive Oil
4 tbsp Spriana Traditional Balsamic Vinegar
2 cups Israeli Couscous
2 cups Spelt or Farro
Fresh Mozzarella, Buffalo if you can find it! Cubed
Fresh Parsley, fresh basil, fresh rosemary… Chopped or chiffonade

We are going to Finish with Sea Salts! Spanish Rosemary, Black Truffle, Sel gris, Roasted Garlic!
Optional: chopped Prosciutto, add with onion mixture! Crushed Red Pepper

Directions:

Combine fresh tomatoes and balsamic vinegar. let the flavors combine.

Cook Spelt/Farro to package directions. Drain. It will be chewy and delicious.

Heat 2 tbsp oil, add onion sauté 2 minutes and add couscous. Stir occasionally until toasted. Add water; bring to a boil cook for 6 minutes. Drain and but under cold water to stop cooking process. Set aside.

Combine spelt and couscous, add oil. Add Sicilian Cherry Tomatoes. Add fresh herbs, stir, and then add cheese, gently. Season with sea salt!

Enjoy!

Meg

Meg at The Market!

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