Ingredients
- 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
Directions
Preheat oven to 325 degrees F. Brush 1 tablespoon olive oil on the tomatoes (reserving the rest) and roast for about 25 minutes. Remove from oven, allow to cool, and cut into wedges.
Boil couscous until al dente as you would for pasta, drain well, and toss with 1 tablespoon reserved olive oil.
For the dressing, add the vinegar to a blender and replace the cover. Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt, and pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside briefly.
Toss together the couscous, tomatoes, bell pepper, mint leaves, cipollini onions, and cucumber with enough of the dressing to coat. Serve additional dressing on the side.
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By dyouker_13131729
Portland, 77
on September 06, 2010
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I adjusted the recipe a bit. I used fresh local red tomatoes diced in place of the cooked yellow tomatoes. I also used diced red onion in place of white pearl onions and I added feta cheese which was really good. I didn't mix the salad dressing in a food processor, instead just tossed the ingredients into the salad, it turn out fine. I will definitely make this again. Think it might be good with kalamata olives too.
By heididanna_7521073
Ferndale, MI
on June 30, 2009
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i can't give this 5 stars because couscous/risotto type dishes i do not love. this dish was good. the dressing was really tangy and yummy. i did not love it more the next day though. i would recommend finishing it all the first day to keep the veggies and mint fresh tasting.
By jacobsan_5119019
enc, CA
on November 26, 2008
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I was looking for a couscous dish to go with my Chicken Piccata (Ina Garten, 2007. I wouldn't have done this review it since I changed it so much, but there were no reviews.
It was SO GOOD. I used whole wheat couscous, added yellow peppers (didn't have yellow tomatoes and omitted onions. Also, I added some fresh lemon juice in the dressing (since I omitted the lemon butter sauce from Ina's chicken dish. Also, I quartered the english cucumbers - they seemed too big for my liking. I'm going to make this a regular!
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