Prep 30 mins
Cook 0 mins
This salad has a delightful depth of flavor with roasted cherry tomatoes, fresh herbs and whole grains. This is a filling salad that could be a vegetarian meal, or could be served alongside a grilled skewer of shrimp or chicken for a light summertime meal.
- 1 cup israeli couscous
- 1 pint cherry tomatoes
- 3 garlic cloves
- 10 olives, kalamata, cut into slivers
- 1⁄4 cup parsley, Italian flat leaf, chopped
- 5 basil leaves, slivered
- 1⁄4 cup olive oil
- 2 tablespoons white balsamic vinegar
- 1⁄2 cup edamame (soy beans) (optional)
- Preparation: Roast tomatoes and garlic as follows. Cut cherry tomatoes in half and place CUT SIDE UP on a roaster pan that has been sprayed with non-stick spray. Toss in UNpeeled cloves of garlic. Roast in 400 degree oven for 20 minutes or until you see bits of brown around the pan. No need to turn. Hint - you are roasting with the cut side up to allow more liquid to evaporate from the tomatoes.
- Meanwhile, cook Israeli couscous according to package directions. Another grain could be substituted, such as bulgar or barley. You should have about 3 cups cooked. Allow to cool slightly before combining. Hint - you can toss in 1 T. olive oil to keep it from sticking until you are ready to toss the salad.
- Make dressing: combine olive oil, vinegar, soft insides of roasted garlic, and salt and pepper to taste. Whisk together.
- Assembly: Combine couscous, olives, edamame beans, parsley and basil with dressing. Gently toss and serve at room temperature, or refrigerate.
Made this fresh tasting salad as a side to veggie burgers last night. Loved the summery flavors. Made as posted and it was fantastic (we included the shelled edamame). We will definitely be making this again. Thanks!