Recipe: Couscous salad with shrimp, tomato and bocconcini | Style at Home

Ingredients

• 1 cup water
• 1 cup uncooked couscous
• 1/2 lb frozen cooked shrimp, thawed, peeled and deveined
• 1-1/2 cups cherry or baby heirloom tomatoes, halved
• 1/2 lb baby bocconcini balls
• 1/2 cup chopped roasted red peppers packed in oil, plus 1/4 cup oil (reserved to use in dressing)
• 1/3 cup chopped fresh basil
• Sea salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish
• 1 clove garlic, minced
• 3 tbsp pesto
• 1/4 cup reserved oil from roasted red peppers
• 2-1/2 tbsp red wine vinegar
• 2 tbsp freshly squeezed lemon juice
• Zest of 1 lemon