1/3 cup Chopped Fresh Flat-Leaf Parsley or other herb
1 oz. Parmesan Cheese Shaved
Instructions
Preheat oven to 425F. Toss together tomatoes, salt,
pepper, and 1 Tbsp. of olive oil on a rimmed baking
sheet. Bake in preheated oven until tomatoes burst
and caramelize, about 15 minutes.
Heat remaining 1 Tbsp. oil in a saucepan over
medium-high heat. Add couscous, and cook, stirring
often until couscous turns golden and smells
toasty, 4-5 minutes. Add water, and bring to a
boil. Reduce heat to medium-low; cover and simmer
until couscous is tender, 10-13 minutes.
Transfer couscous to a serving bowl. Add Honey
Vinaigrette; toss to coat. Gently stir in roasted
tomatoes and parsley. Top with Parmesan.
Originally Submitted
6/26/2017
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