Roasted Tomato Israeli Couscous Salad

Roasted Tomato Israeli Couscous Salad

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.

Roasted Tomato and Garlic Israeli Cous Cous Salad

Ingredients:

COUS COUS SALAD

8 oz Israeli Cous Cous

16 oz mini heirloom tomatoes

1/3 cup chopped kalamata olives

1/4 cup chopped parsley 

ROASTED LEMON GARLIC DRESSING

1/2 lemon

1 small garlic bulb 

3 tbsp extra virgin olive oil, separated

1/2 tbsp water

salt and pepper to taste

Method:

Cook couscous according to directions on box. For extra flavor, cook your cous cous with vegetable broth instead of water. Once done cooking, set the couscous aside to cool while you prepare the rest of the salad. 

Preheat oven to 300 degrees F.

Cut tomatoes lengthwise, and toss with 1 tbsp olive oil. To roast the garlic bulb, cut off the top part of the bulb so the clove tops are exposed. Pour 1 tbsp of olive oil on top of the cloves and wrap in aluminium foil.

Arrange on a non-stick baking sheet along with the garlic bulb and roast for about 30-45 mins or until the tomatoes have slightly caramelized and the garlic cloves are soft and fragrant.

When the tomatoes and garlic are done roasting, let tomatoes cool and begin to make dressing.

In a blender, place your roasted garlic cloves, 1 tbsp olive oil, water, lemon juice, salt and pepper and blend until smooth.

In a large mixing bowl, Fold the olives, roasted tomatoes, chopped parsley and dressing into the couscous. Stir until well combined.  

Top with extra chopped parsley!

Refrigerate for up to a week, the flavors seam together even better with time. 

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