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Roasted Tomato Couscous

A vibrant and flavorful dish made with sweet roasted tomatoes, fluffy couscous, and fresh herbs—perfect as a side or a light, satisfying main!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Appetizer, Main Course, Salad
Cuisine: Mediterranean Inspired
Keyword: Roasted Veggies, Salad, Spring, Summer
Servings: 6

Equipment

  • Medium Pot
  • Mixing Bowl
  • Baking Sheet
  • Immersion Blender or High-Speed Blender

Ingredients

Veggies

  • 1½ lbs Cherry or Grape Tomatoes Cut in half
  • 1 head Garlic With the top sliced off
  • 1 Shallot Peeled and cut in quarters
  • 1 tbsp Olive Oil
  • ½ tsp Sea Salt

Couscous

  • 1 tbsp Olive Oil
  • 2¼ cup Pearl Couscous
  • 2¾ cup Vegetable Broth or Vegan Chicken Broth

Dressing and Serving

  • ¼ cup Olive Oil
  • 2 tbsp Lemon Juice About the juice of 1 lemon
  • 2 tbsp Nutritional Yeast
  • 1 tsp Sea Salt
  • ½ tsp Black Pepper
  • 1 cup Kalamata Olives Pitted and roughly chopped
  • ½ cup Fresh Parsley Roughly chopped
  • ½ cup Fresh Basil Roughly chopped
  • ¼ cup Fresh Mint Roughly chopped

Instructions

Roasted Veggies

  • Heat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
  • Cut the tomatoes in halt and arrange, cut sides up, in a single layer on a large baking sheet. Cut the top of the head of garlic off and peel and quarter the shallot.
  • Drizzle the tomatoes, garlic, the cut side, and shallot, with about 1 tbsp of olive oil. Then place the cut side of the garlic on the barking sheet. Sprinkle the tomatoes and shallot with the sea salt.
  • Place the baking sheet in the oven and roast for about an hour, or until the tomatoes are becoming shriveled around the edges. Let the tomatoes and garlic cool on the baking sheet for about 25 to 30 minutes.

Couscous

  • In a medium pot, add 1 tbsp of olive oil, add the couscous, and toast the couscous until it becomes golden brown about 5 minutes.
  • Now add the broth and bring to a boil. Then reduce to a simmer, uncovered for 5 to 6 minutes.
  • Remove from the heat and cover the couscous. Let the couscous stand for 10 minutes, then take a fork and gently fluff the couscous and let it finish cooling.

Dressing and Serving

  • After the tomatoes and garlic have roasted, make the dressing. Squeeze the garlic head, into a glass jar or blender, to get all of the roasted garlic cloves out. Now add the shallot, olive oil, lemon juice, salt, pepper, nutritional yeast, and ½ cup of the roasted tomatoes. Using either an immersion blender or a high-speed blender, blend until the dressing is smooth. Stop and adjust for taste.
  • Pit the olives and chop. Then chop all of your herbs.
  • Transfer the cooled couscous to a mixing bowl and stir in the olives, roasted tomatoes, herbs, and dressing. Season to taste with more salt and pepper as needed.
  • Store in an airtight container in the fridge for 3 to 4 days.