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

• 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

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.

cherry, extravirgin olive oil, couscous, kosher salt, lemon juice, mixed herbs

Taken from www.chowhound.com/recipes/israeli-couscous-roasted-cherry-tomatoes-parmesan-lemon-vinaigrette-31452 (may not work)