Looking for a way to use those just-plucked-from-the-garden cherry tomatoes? Or grape tomatoes? Give them a quick roast in the oven and they’ll take center stage in this light summery dish of Toasted Couscous & Roasted Tomato Salad.
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.
Let’s get started by mixing up the honey vinaigrette…
- Neutral oil – Even though it’s not really neutral, I often use extra-virgin olive oil. It’s a healthy choice and adds a pronounced peppery fruity flavor that complements the dressing. As an alternative, you could use any neutral oil such as avocado oil or mild olive oil. It’s advisable to avoid seed oils since they can be toxic when heated.
- Golden balsamic vinegar – Golden balsamic vinegar is a lighter-hued version of traditional balsamic, offering a sweet and tangy flavor without the dark color, making it ideal for dishes where color preservation is important. White balsamic vinegar can be used in its place.
- Honey – Using honey, instead of sugar, rounds out the flavor and adds a silky smooth texture to the vinaigrette.
- Shallot – Finely minced or grated. Shallots are often used to brighten vinaigrettes because of their mild, sweet flavor that’s often described as a mix of onion and garlic. If looking for a substitute, finely minced red onion could be used.
- Kosher salt – If need be, table salt can be used with caution. Table salt is finer and more dense than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt.
- Freshly ground black pepper
This vinaigrette is light and versatile. I know it’s called Honey Vinaigrette but…
If at some point you want to change things up, you can forget the honey and replace it with maple syrup or molasses. A whole different flavor goin’ on there. You guys know how I love to take an original recipe and go places with it.
Instead of the golden or white balsamic, how about using rice vinegar, red wine vinegar or apple cider vinegar?
Pairing up maple syrup with apple cider vinegar would take this one right into the fall season, don’t you think?
- Combine all ingredients in a clean jar.
- 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.
The vinaigrette can be prepared ahead of time and stored in the fridge for up to one week or until ready to use. Since it contains minced fresh shallot, I wouldn’t recommend keeping it longer than a week.
Let’s move on to the main event. But before we do, just one thing to keep in mind.
If you are feeding a crowd, this salad recipe can easily be doubled or tripled. However, you won’t need to make the extra dressing …you’ll still have a sufficient amount with the original vinaigrette recipe.
What you’ll need for the salad…
- Grape tomatoes – You could also use cherry tomatoes. Or a combination of both.
- Extra-virgin olive oil – My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
- Kosher salt – If need be, table salt can be used with caution. Table salt is finer and more dense than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt.
- Freshly ground black pepper
- Uncooked couscous – Couscous is a type of pasta, not a grain, made from durum wheat semolina that is rolled into tiny balls or granules. An excellent substitute would be Italian fregola, a toasted pasta that resembles tiny pearls or beads, similar to Israeli couscous. The toasting process gives fregola a unique, slightly nutty, and earthy flavor.
- Water – Room temperature filtered or bottled water is recommended.
- Prepared Honey Vinaigrette
- Fresh flat-leaf parsley – The tender fresh herb is always preferred over the dried variety. Fresh parsley has a clean peppery taste with a touch of earthiness. Adds a brightness to the final dish. If desired, save some to sprinkle over each bowl when serving.
- Shaved parmesan – Finely shaved. Whenever possible, I use a vegetable peeler to shave my own from a block of aged Parmigiano Reggiano.
This comes together very quickly, especially if you make the best use of your time.
The tomatoes will hang out in a hot oven for about 15 minutes, so it makes sense to start with them.
- Preheat oven to 425°F.
- Toss together tomatoes, salt, pepper, and 1 tablespoon of the olive oil on a rimmed baking sheet.
- Bake in the preheated oven for about 15 minutes.
- The tomatoes will have burst and caramelized.
- While the tomatoes are roasting, heat the remaining tablespoon oil in a saucepan over medium heat.
- Add the couscous and spread evenly to cover the surface of the pan.
- Cook, stirring continuously, for 4 to 5 minutes.
- The couscous will turn golden and smell toasty.
Don’t walk away from the stove. It’s imperative that you continuously stir the pasta so that it toasts evenly.
- Add the water, and bring to a boil.
- Reduce heat to medium-low.
- Cover and simmer until couscous is tender, about 10 minutes.
More ways to customize this dish…
- Swap out the couscous with Italian toasted fregola. It already has a super nutty flavor. The brand I use is imported from Italy. No worries over that pesky glyphosate with this one.
- Instead of cooking the pasta in water, use chicken broth or stock.
- For a vegetarian version, use vegetable stock. Either way, the base flavor will be even more intense.
In the meantime, the tomatoes should be done. They will have caramelized in the oven. You’ll notice that some of them may have burst open a bit. That’s perfectly normal.
At this point, you’re ready to assemble your amazingly delicious salad.
- Transfer the prepared couscous to a serving bowl.
- Add a few tablespoons of the honey vinaigrette.
- Toss to coat the pasta.
- If desired, you could add a bit more vinaigrette.
- Gently stir in the roasted tomatoes and chopped parsley.
- The final step is to add a generous topping of shaved Parmesan.
- Don’t skip that part.
- It’s the perfect slightly-salty complement to the slightly-sweet dressing.
On another note – if you by chance have any leftovers that’s not a bad thing. This tastes even better the second day. And the toasted couscous is hearty enough to withstand an overnight in the fridge. Just sayin’.
Toasted Couscous & Roasted Tomato Salad is delicious served just as it is. As a side salad or a light entree.
- Turn it into a hearty meal by creating your own couscous bowl.
- Top it off with a portion of grilled chicken or fish.
- And some grilled asparagus or portabella mushrooms.
- Or both.
Toasted Couscous & Roasted Tomato Salad
Adapted from Southern Living
Roasted tomatoes pair up with toasted couscous for a light summery salad.
Ingredients
Honey Vinaigrette
- 1/2 cup canola oil (or any neutral oil)
- 1/3 cup golden balsamic vinegar (or white balsamic vinegar)
- 2 tablespoons honey
- 2 teaspoons minced shallot (or minced red onion)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Toasted Couscous & Tomato Salad
- 1 pint cherry or grape tomatoes
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup uncooked Israeli couscous
- 1 1/2 cups water
- 2 tablespoons Honey Vinaigrette
- 1/3 cup chopped fresh flat-leaf parsley (or fresh herb of your choice)
- 1 ounce Parmesan cheese, shaved (about 1/2 cup)
Instructions
Honey Vinaigrette
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Combine all ingredients in a clean jar. Cover with lid, and shake until fully blended. Use immediately, or chill until ready to use.
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Store in the refrigerator for up to one week.
Toasted Couscous & Tomato Salad
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Preheat oven to 425°F.
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Toss together tomatoes, salt, pepper, and 1 tablespoon of the olive oil on a rimmed baking sheet. Bake in preheated oven until tomatoes burst and caramelize, about 15 minutes.
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While tomatoes are roasting, heat remaining 1 tablespoon oil in a saucepan over medium heat. Add couscous, and cook, stirring continuously, until couscous turns golden and smells toasty, 4 to 5 minutes. Add water, and bring to a boil. Reduce heat to medium-low; cover and simmer until couscous is tender, about 10 minutes.
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Transfer couscous to a serving bowl. Add Honey Vinaigrette; toss to coat. Gently stir in roasted tomatoes and parsley. Top with shaved Parmesan. Serve while still warm.
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