Mediterranean Couscous Salad

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2 tablespoons olive oil (1 tablespoon for the tomatoes and 1 tablespoon to toss with the couscous)

4 yellow tomatoes

1 pound Israeli couscous (pearl pasta)

1 red bell pepper, stems and seeds removed and cut brunoise

1/2 cup fresh mint leaves, packed plus a few small sprigs for garnish

1 (8-ounce) jar picked cipollini onions

2 English cucumbers, peeled and sliced into 1/4-inch thick disks

Dressing:

2 tablespoons red wine vinegar

2 garlic cloves, lightly crushed with the side of a knife blade and quartered

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup extra-virgin olive oil