Roasted Tomato Couscous

Ingredients for Roasted Tomato Couscous

  • 2 cups Israeli couscous

  • coarse salt and pepper

  • 1-2 Tbsp extra virgin olive oil

  • 2/3 cup boiling water

  • 1 medium red heirloom tomato, wedges

  • 1 cup cherry tomatoes, halved

  • 1 small green tomato, wedges

  • 1 medium yellow tomato, wedges

  • 1 tsp balsamic vinegar

  • 2 Tbsp chopped oregano

  • 2 Tbsp chopped basil

  • 2 Tbsp chopped mint

  • 1 garlic clove, crushed

Directions for Roasted Tomato Couscous

  1. Preheat oven = 325 degrees F.

  2. Place couscous into a large bowl with a pinch of salt and a drizzle of olive oil. Pour the boiling water over the couscous, stir, then cover with plastic wrap. Set aside for 12 minutes or until tender and water is absorbed. Remove plastic wrap and fluff couscous with a fork. Set aside and allow to cool.

  3. On a large baking sheet, lined with foil, arrange the wedges of tomatoes. Sprinkle salt and pepper over the tomatoes. Drizzle with olive oil and balsamic vinegar. Place in the oven and bake for 20 minutes. After 20 minutes, remove from the oven. Add some of the halved cherry tomatoes onto the baking sheet (the remaining cherry tomatoes will remain uncooked). Add a pinch of salt, pepper to cherry tomatoes, along with a drizzle of oil and vinegar.

  4. Increase the oven temperature = 400 degree F. Return the baking sheet with tomatoes to the oven. Bake for 10-12 minutes. Remove and allow to cool.

  5. Mix together couscous, tomatoes, garlic and herbs. Pour any juices off the baking sheet onto the couscous. Mix gently together. Salt and pepper as needed. Garnish with a light drizzle of olive oil.