Go Back
Print
toasted couscous & tomato salad

toasted couscous & roasted tomato salad

Adapted from Southern Living

Roasted tomatoes pair up with toasted couscous for a light summery salad.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Rosemary Stelmach

Ingredients

Honey Vinaigrette

  • 1/2 cup canola oil (or any neutral oil)
  • 1/3 cup golden balsamic vinegar (or white balsamic vinegar)
  • 2 tablespoons honey
  • 2 teaspoons minced shallot (or minced red onion)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Toasted Couscous & Tomato Salad

  • 1 pint cherry or grape tomatoes
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup uncooked Israeli couscous
  • 1 1/2 cups water
  • 2 tablespoons Honey Vinaigrette
  • 1/3 cup chopped fresh flat-leaf parsley (or fresh herb of your choice)
  • 1 ounce Parmesan cheese, shaved (about 1/2 cup)

Instructions

Honey Vinaigrette

  1. Combine all ingredients in a clean jar. Cover with lid, and shake until fully blended. Use immediately, or chill until ready to use.

  2. Store in the refrigerator for up to one week.

Toasted Couscous & Tomato Salad

  1. Preheat oven to 425°F. 

  2. Toss together tomatoes, salt, pepper, and 1 tablespoon of the olive oil on a rimmed baking sheet. Bake in preheated oven until tomatoes burst and caramelize, about 15 minutes.

  3. While tomatoes are roasting, heat remaining 1 tablespoon oil in a saucepan over medium heat. Add couscous, and cook, stirring continuously, until couscous turns golden and smells toasty, 4 to 5 minutes. Add water, and bring to a boil. Reduce heat to medium-low; cover and simmer until couscous is tender, about 10 minutes.

  4. Transfer couscous to a serving bowl. Add Honey Vinaigrette; toss to coat. Gently stir in roasted tomatoes and parsley. Top with shaved Parmesan. Serve while still warm.