Israeli Couscous with Roasted Tomatoes and Basil

January 17, 2010 By: Megabeth Category: Main Dishes Print This Post Print This Post

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Roasting grape tomatoes brings out their brightness and creates a vibrant flavor that pops in your mouth. It does take more than an hour to roast them in a low tempurature oven, so, if you’re hungry you’re going to have to wait a bit.

If you’re too hungry to wait, you could have your in-house taste tester, if they arrive home before you do, take care of the prep work and pop the tomatoes in the oven before you get home. Now that I think about it, this meal is actually so easy to make, that the in-house taste testers out there could probably even be able to handle this one completely on their own.

Israeli Couscous with Roasted Tomatoes and Basil
by Megabeth

1 pint grape tomatoes, cut in half
2 Tablespoons extra-virgin olive oil
1 teaspoon coarse salt (sea salt or kosher)
1 8.8 ounce box Israeli/Pearl couscous
10 – 15 fresh basil leaves, torn into small pieces
2 garlic cloves, minced
Freshly ground black pepper

Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Place tomatoes, cut side up, on baking sheet. Drizzle olive oil over tomatoes and sprinkle with salt.

Bake in over for about 1 1/2 hours or until the tomatoes are dried around the edges but still moist.

About 15 minutes before serving, cook the couscous according to package directions. (For added flavor, use vegetable broth instead of water when cooking the couscous.)

Add tomatoes, basil, garlic and black pepper to cooked couscous in the pot, stir to combine.

Serve warm.

6 Comments to “Israeli Couscous with Roasted Tomatoes and Basil”

  1. This looks amazing and simply yum!! I have never seen or heard of Israeli/Pearl couscous I will have to keep an eye out; it looks so good!!!

  2. Um, let’s not give the cooks out there any ideas about their in-house taste testers. I mean, I for one don’t like to steal the limelight from the cook and feel it’s important to maintain the integrity of my tasting process by staying as objective as possible, which sadly means not immersing myself into the cooking process. It’s a sacrifice I make every day, but I do it out of love.


  3. Well, perhaps I should be more specific…MY in-house taste-tester should put this in his repertoire of dishes to make when I really don’t feel like cooking. ;)

  4. Looks great! I’ll have to try it.

  5. S Judah says:

    Very nice recipie – but this isn’t ccouscous – it’s a form of pasta.
    Great none the less, I wonder if it would work with proper couscous.

  6. Megabeth says:

    It’s packaged in the US as “Israeli Couscous” also known as “Ptitim” and is a cousin to couscous. Both couscous and Israeli couscous are forms of pasta.

    It would work definitely with the smaller couscous, just follow package directions on how to prepare it. I like the larger beads of the Israeli Couscous since it absorbs the oil a little differently. It also has a looser consistency.


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