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RECIPE
14 INGREDIENTS9 STEPS40min

Toasted Couscous Tomato Salad

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.
Toasted Couscous Tomato Salad Recipe | SideChef
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.
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
40min
Total Time
$3.15
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Honey Vinaigrette

1/2 cup
Canola Oil
or Neutral Oil
1/3 cup
White Balsamic Vinegar
or Golden Balsamic Vinegar
2 Tbsp
1/2 Tbsp
Shallots , minced
or Red Onion
1/4 tsp
1/4 tsp
Freshly Ground Black Pepper

Toasted Couscous & Tomato Salad

2 cups
Cherry Tomatoes
or Grape Tomatoes
2 Tbsp
Extra-Virgin Olive Oil
1 tsp
Freshly Ground Black Pepper
1 cup
Israeli Couscous
1 1/2 cups
Water
1/3 cup
1/4 cup
Shaved Parmesan Cheese
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Nutrition Per Serving

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CALORIES
572
FAT
36.8 g
PROTEIN
9.6 g
CARBS
51.8 g

Cooking Instructions

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Step 1
Combine Canola Oil (1/2 cup) , White Balsamic Vinegar (1/3 cup) , Honey (2 Tbsp) , Shallots (1/2 Tbsp) , Kosher Salt (1/4 tsp) , and Freshly Ground Black Pepper (1/4 tsp) 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 (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 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 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 (1/4 cup) . Serve while still warm. Enjoy!
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Nutrition Per Serving
Calories
572
% Daily Value*
Fat
36.8 g
47%
Saturated Fat
4.2 g
21%
Trans Fat
0.1 g
--
Cholesterol
5.0 mg
2%
Carbohydrates
51.8 g
19%
Fiber
3.2 g
11%
Sugars
14.9 g
--
Protein
9.6 g
19%
Sodium
923.0 mg
40%
Vitamin D
--
--
Calcium
121.0 mg
9%
Iron
0.9 mg
5%
Potassium
18.7 mg
0%
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