israeli couscous with roasted grape tomatoes and basil

Categories: Grains and Pasta, Veggies and Sides, Posted by Sandy Bergsten


2 pints grape tomatoes

Good olive oil

Kosher salt

2 cups Israeli couscous

2 cans chicken broth

¼ cup slivered basil leaves



Preheat the oven to 400 degrees F.

Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt. Roast for 15 to 20 minutes, or until the tomato skins just pop (shaking pan occasionally). Remove from heat.

Bring chicken broth to a boil, add cous cous with 1 T olive oil and simmer for about 8-10 minutes stirring frequently. Drain if necessary.

Toss couscous with roasted tomatoes and basil.


Serves 6-8

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