Toasted Couscous Tomato Salad

00:40:00

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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Ingredients
- Serves 4 +
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1/2 cup Canola Oil
1/3 cup White Balsamic Vinegar
2 tablespoon Honey
2 teaspoon minced Shallot
1 1/4 teaspoon Kosher Salt
1 1/4 teaspoon Freshly Ground Black Pepper
1 pint Cherry Tomatoes
2 tablespoon Extra-Virgin Olive Oil
1 cup Israeli Couscous
1 1/2 cup Water
1 ounce Shaved Parmesan Cheese
Directions HIDE IMAGES
STEP 1
Combine Canola Oil (1/2 cup), White Balsamic Vinegar (1/3 cup), Honey (2 tablespoon), Shallot (2 teaspoon), Kosher Salt (1/4 teaspoon), and Freshly Ground Black Pepper (1/4 teaspoon) 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 3
Preheat oven to 425 degrees F (220 degrees C).
STEP 4
Toss together Cherry Tomatoes (1 pint), Kosher Salt (1 teaspoon), Freshly Ground Black Pepper (1 teaspoon), and Extra-Virgin Olive Oil (1 tablespoon) on a rimmed baking sheet.
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 tablespoon) 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 cup) 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 9
Top with Shaved Parmesan Cheese (1 ounce). Serve while still warm. Enjoy!
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