Israeli Couscous with Roasted Cherry Tomatoes, Parmesan, and Lemon Vinaigrette Recipe

Ingredients

• 1 dry pint small cherry or grape tomatoes
• Extra-virgin olive oil
• 1 cup Israeli couscous
• Kosher salt
• 2 tablespoons fresh lemon juice
• 1/3 cup chopped mixed herbs such as mint
• basil
• parsley
• and/or chives
• 1/2 cup shaved Parmesan
• shaved ricotta salata
• or crumbled feta

Instructions

1. Preheat the oven to 375 degrees F. On a large rimmed baking sheet, toss together the cherry tomatoes with a drizzle of olive oil and a sprinkle of salt and pepper.
2. Roast the tomatoes until lightly caramelized and just barely shriveled, about 15 minutes.
3. In a saucepan over medium-high heat, warm 1 tablespoon oil then add the couscous.
4. Stir until the couscous begins to turn golden and smells toasty, 4 to 5 minutes.
5. Add 1 1/2 cups water and a big pinch of salt and bring to a boil.
6. Reduce the heat, cover and simmer 13 minutes, or until the couscous is tender.
7. If there is any liquid remaining, drain it off, then transfer the couscous to a serving bowl.
8. Toss the couscous with the lemon juice, 1 tablespoon olive oil, and season with salt and pepper.
9. Gently mix in the herbs and roasted tomatoes.
10. Scatter the cheese over the top and serve.