Roasted Tomato Israeli couscous salad with olives, parsley and an easy roasted garlic lemon dressing.
Pasta salads are the best to have on hand and they pair perfectly with anything you have for lunch or dinner.
I love to eat this salad alongside garlic pan-fried tofu, and a green lettuce salad.
Pasta salads are so versatile and refrigerate so well. My favorite thing about pasta salads is how quickly you can throw together an amazing meal if you make it in bulk at the beginning of the week. Eat alongside a fresh green salad and some protein, and you have a healthy serving of carbs, protein and greens!
Throw in any vegetables you have on hand, or whatever looks good to you, the best thing about cooking is learning as you go and trusting your instinct.
Israeli Cous Cous (I used an 8 oz box from Trader Joe's)
16 oz mini heirloom tomatoes
1/3 cup chopped kalamata olives
1/4 cup chopped parsley
juice of 1/2 a lemon
4 cloves of garlic
2 tbsp extra virgin olive oil
1/2 tbsp water
salt and pepper to taste
Cook couscous according to directions on box. For extra flavor, cook your cous cous with vegetable broth instead of water. Once done cooking, let the couscous cool while you make the other ingredients.
Preheat oven to 300 degrees F.
Cut tomatoes halfway, lengthwise, and toss with olive oil.
Arrange on a non-stick baking sheet, with the cut sides facing up, along with the garlic cloves and roast for about 45 mins or until the sides of the tomatoes have shriveled around the edges.
When the tomatoes and garlic are done roasting, let tomatoes cool and begin to make dressing.
In a blender, place your roasted garlic cloves, olive oil, water, lemon juice, salt and pepper to taste and blend until smooth.
Fold into the couscous the olives, roasted tomatoes, chopped parsley and dressing.
Top with extra chopped parsley!
Refrigerate for up to a week, the flavors seam together even better with time.