sgnewt says:
"I recommend letting the couscous cool before mixing the salad if you don't want the cheese to melt and get stringy. It tastes great served cold too. We like it both ways."
-2 tsp extravirgin olive oil
-2 garlic cloves, minced or chopped
-2 1/2 cups water
-1 cup couscous
-1/2 cup chopped sun-dried tomatoes
-1 1/2 cup grilled flank steak
-1/2 cup cubed mozzarella
-1/2 cup roasted red peppers, chopped
-1/2 cup chopped fresh basil
-2 tablespoons red wine vinegar
Combine olive oil and garlic, brown and set aside.
Bring water to boil and add couscous and sun-dried tomatoes; reduce heat to medium and cook 5 minutes. Remove from heat; fluff with a fork. Spoon into large bowl. Add steak, cheese, peppers and basil. Toss to combine.
Combine garlic, vinegar, salt and pepper and drizzle over top and toss. Cover and chill if desired.