She Strengthens

Summer’s Freshest Couscous Salad

A Light and Refreshing Twist on a Classic

Looking for a side dish that’s as easy to make as it is delicious? This Israeli couscous salad is a game-changer! With its perfect balance of flavors and textures, it’s sure to become a staple in your summer cooking repertoire.

The Perfect Combination

Roasted cherry tomatoes take center stage in this recipe, combining with fresh herbs, Parmesan cheese, and a zesty lemon vinaigrette to create a truly unforgettable taste experience. Serve it alongside grilled chicken or a simple lamb recipe for a well-rounded meal.

Ingredients at a Glance

• 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

Let’s Get Cooking!

Step 1: Roast Those Tomatoes

Preheat your oven to 375°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. Roast the tomatoes until lightly caramelized and just barely shriveled, about 15 minutes.

Step 2: Prepare the Couscous

In a saucepan over medium-high heat, warm 1 tablespoon oil then add the couscous. Stir until the couscous begins to turn golden and smells toasty, 4 to 5 minutes. Add 1 1/2 cups water and a big pinch of salt and bring to a boil. Reduce the heat, cover, and simmer 13 minutes, or until the couscous is tender. If there is any liquid remaining, drain it off, then transfer the couscous to a serving bowl.

Step 3: Bring it All Together

Toss the couscous with the lemon juice, 1 tablespoon olive oil, and season with salt and pepper. Gently mix in the herbs and roasted tomatoes. Scatter the cheese over the top and serve.

Yields: 4 servings
Difficulty: Easy
Total Time: 55 minutes
Active Time: 20 minutes