Israeli Couscous with Roasted Cherry Tomatoes, Parmesan, and Lemon Vinaigrette Recipe

1. 1

   Preheat the oven to 375 degrees 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.

2. 2

   Roast the tomatoes until lightly caramelized and just barely shriveled, about 15 minutes.

3. 3

   In a saucepan over medium-high heat, warm 1 tablespoon oil then add the couscous.

4. 4

   Stir until the couscous begins to turn golden and smells toasty, 4 to 5 minutes.

5. 5

   Add 1 1/2 cups water and a big pinch of salt and bring to a boil.

6. 6

   Reduce the heat, cover and simmer 13 minutes, or until the couscous is tender.

7. 7

   If there is any liquid remaining, drain it off, then transfer the couscous to a serving bowl.

8. 8

   Toss the couscous with the lemon juice, 1 tablespoon olive oil, and season with salt and pepper.

9. 9

   Gently mix in the herbs and roasted tomatoes.

10. 10

    Scatter the cheese over the top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.