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Israeli Couscous with Roasted Tomatoes and Basil

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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.