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
- 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
- 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.
- 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.
- 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.