Mediterranean Couscous Salad

1. 1

   Preheat oven to 325 degrees F. Brush 1 tablespoon olive oil on the tomatoes (reserving the rest) and roast for about 25 minutes.

2. 2

   Remove from oven, allow to cool, and cut into wedges.

3. 3

   Boil couscous until al dente as you would for pasta, drain well, and toss with 1 tablespoon reserved olive oil.

4. 4

   For the dressing, add the vinegar to a blender and replace the cover.

5. 5

   Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt, and pepper.

6. 6

   Leaving the blender running, add the olive oil in a slow thin stream.

7. 7

   Set aside briefly.

8. 8

   Toss together the couscous, tomatoes, bell pepper, mint leaves, cipollini onions, and cucumber with enough of the dressing to coat.

9. 9

   Serve additional dressing on the side.

* Per serving · 4 servings · Values may vary.