In this summery, healthy Israeli couscous salad, roasted cherry tomatoes combine with herbs, Parmesan, and lemon vinaigrette. Serve it next to grilled chicken or an easy Lamb recipe.

  • Yields: 4 servings
  • Difficulty: Easy
  • Total: 55 mins 
  • Active: 20 mins 

Ingredients (7)

  • 1 dry pint small cherry or grape tomatoes
  • Extra-virgin olive oil
  • 1 cup Israeli couscous
  • Kosher salt
  • 2 tablespoons fresh lemon juice
  • 1/3 cup chopped mixed herbs such as mint, basil, parsley, and/or chives
  • 1/2 cup shaved Parmesan, shaved ricotta salata, or crumbled feta


  1. Preheat the oven to 375°F. On a large rimmed baking sheet, toss together the cherry tomatoes with a drizzle of olive oil and a sprinkle of salt and pepper. Roast the tomatoes until lightly caramelized and just barely shriveled, about 15 minutes.
  2. In a saucepan over medium-high heat, warm 1 tablespoon oil then add the couscous. Stir until the couscous begins to turn golden and smells toasty, 4 to 5 minutes. Add 1 1/2 cups water and a big pinch of salt and bring to a boil. Reduce the heat, cover and simmer 13 minutes, or until the couscous is tender. If there is any liquid remaining, drain it off, then transfer the couscous to a serving bowl.
  3. Toss the couscous with the lemon juice, 1 tablespoon olive oil, and season with salt and pepper. Gently mix in the herbs and roasted tomatoes. Scatter the cheese over the top and serve.