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Toasted Couscous Tomato Salad

14 INGREDIENTS • 9 STEPS • 40MINS

Toasted Couscous Tomato Salad

Recipe
5.0
5 ratings
The couscous is lightly toasted in olive oil giving it a distinctive nutty flavor. So good. There aren’t a lot of ingredients in this one. That’s the beauty of it. The simplicity of it allows the fresh flavors to shine through.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
The couscous is lightly toasted in olive oil giving it a distinctive nutty flavor. So good. There aren’t a lot of ingredients in this one. That’s the beauty of it. The simplicity of it allows the fresh flavors to shine through.
40MINS
Total Time
$2.18
Cost Per Serving
Ingredients
Servings
4
us / metric
Honey Vinaigrette
Canola Oil
1/2 cup
Canola Oil
or Neutral Oil
White Balsamic Vinegar
1/3 cup
White Balsamic Vinegar
or Golden Balsamic Vinegar
Honey
2 Tbsp
Honey
Shallot
2 tsp
Shallots, minced
or Red Onion
Kosher Salt
as needed
Kosher Salt
Freshly Ground Black Pepper
as needed
Freshly Ground Black Pepper
Toasted Couscous & Tomato Salad
Cherry Tomato
2 cups
Cherry Tomatoes
or Grape Tomatoes
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Kosher Salt
1 tsp
Kosher Salt
Freshly Ground Black Pepper
1 tsp
Freshly Ground Black Pepper
Israeli Couscous
1 cup
Israeli Couscous
Water
1 1/2 cups
Water
Italian Flat-Leaf Parsley
1/3 cup
Italian Flat-Leaf Parsley, chopped
Shaved Parmesan Cheese
4 Tbsp
Shaved Parmesan Cheese
Nutrition Per Serving
VIEW ALL
Calories
572
Fat
36.8 g
Protein
9.6 g
Carbs
51.8 g
Love This Recipe?
Add to plan
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Toasted Couscous Tomato Salad
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
step 1
Combine Canola Oil (1/2 cup), White Balsamic Vinegar (1/3 cup), Honey (2 Tbsp), Shallots (2 tsp), Kosher Salt (as needed), and Freshly Ground Black Pepper (as needed) in a clean jar.
step 1 Combine Canola Oil (1/2 cup), White Balsamic Vinegar (1/3 cup), Honey (2 Tbsp), Shallots (2 tsp), Kosher Salt (as needed), and Freshly Ground Black Pepper (as needed) in a clean jar.
step 2
Cover with lid, and shake until fully blended. Use immediately, or chill until ready to use. Store in the refrigerator for up to one week.
step 2 Cover with lid, and shake until fully blended. Use immediately, or chill until ready to use. Store in the refrigerator for up to one week.
step 3
Preheat oven to 425 degrees F (220 degrees C).
step 4
Toss together Cherry Tomatoes (2 cups), Kosher Salt (1 tsp), Freshly Ground Black Pepper (1 tsp), and Extra-Virgin Olive Oil (1 Tbsp) on a rimmed baking sheet.
step 4 Toss together Cherry Tomatoes (2 cups), Kosher Salt (1 tsp), Freshly Ground Black Pepper (1 tsp), and Extra-Virgin Olive Oil (1 Tbsp) on a rimmed baking sheet.
step 5
Bake in preheated oven until tomatoes burst and caramelize, about 15 minutes.
step 5 Bake in preheated oven until tomatoes burst and caramelize, about 15 minutes.
step 6
While tomatoes are roasting, heat Extra-Virgin Olive Oil (1 Tbsp) in a saucepan over medium heat. Add Israeli Couscous (1 cup) and cook, stirring continuously, until couscous turns golden and smells toasty, 4 to 5 minutes.
step 6 While tomatoes are roasting, heat Extra-Virgin Olive Oil (1 Tbsp) in a saucepan over medium heat. Add Israeli Couscous (1 cup) and cook, stirring continuously, until couscous turns golden and smells toasty, 4 to 5 minutes.
step 7
Add Water (1 1/2 cups) and bring to a boil. Reduce heat to medium-low. Cover and simmer until couscous is tender, about 10 minutes.
step 7 Add Water (1 1/2 cups) and bring to a boil. Reduce heat to medium-low. Cover and simmer until couscous is tender, about 10 minutes.
step 8
Transfer couscous to a serving bowl. Add Honey Vinaigrette and toss to coat. Gently stir in roasted tomatoes and Italian Flat-Leaf Parsley (1/3 cup).
step 8 Transfer couscous to a serving bowl. Add Honey Vinaigrette and toss to coat. Gently stir in roasted tomatoes and Italian Flat-Leaf Parsley (1/3 cup).
step 9
Top with Shaved Parmesan Cheese (4 Tbsp). Serve while still warm. Enjoy!
step 9 Top with Shaved Parmesan Cheese (4 Tbsp). Serve while still warm. Enjoy!
Tags
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Appetizers
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Salad
Side Dish
Summer
Vegetables
Middle Eastern
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