Pearl Couscous w/ Roasted Tomatoes, Olives & Arugula
I know it's the middle of the summer and I haven't posted my very favorite, #1 best summer salad yet.
I've been holding out on you.
Well, you can't be mad at me now, because here it is.
It is so good. I promise.
Pearl couscous is also known as Israeli couscous. Don't substitute the smaller Moroccan couscous in this recipe. It just won't work.
If you can't find the pearl couscous, then substitute orzo.
Couscous is a pasta product, not a grain, as some people might think.
I think that is why I love it so much!
Best Summer Salad Recipe:
1 package or box of Israeli pearl couscous, cooked in salted water and drained
1 lb. (or 2 of those net bags) of cherry tomatoes
1/2 cup of torn basil leaves
1/2 cup of kalamata olives, pitted and chopped
1 cup of whole arugula leaves (or half a bag of prewashed baby arugula)
2 tbsp of balsamic vinegar (for roasting the tomatoes)
After you have cooked your couscous as per package directions (10 minutes usually does it for mine), drain it and place in a bowl. Do not rinse.
While you are cooking your couscous, start roasting your tomatoes.
To roast cherry tomatoes, line a baking sheet w/ foil and spread out your tomatoes.
Sprinkle liberally w/ kosher salt and drizzle liberally with olive oil.
Pour your 2 tablespoons of balsamic vinegar over the tomatoes and roast in a 425F oven for about 20 minutes until the tomatoes are blistering.
Meanwhile, add your chopped olives, and basil leaves to the bowl of warm couscous.
When the tomatoes are done, pour them along with all of their liquids into the bowl w/ the couscous. Toss all ingredients together. Let sit about 5 minutes.
Now add your fresh arugula to the bowl and gently mix.
I like to spread this out on a flat platter to show off all the ingredients.
The juices from the tomatoes along w/ the balsamic vinegar make the dressing. There is no need to add anymore oil or vinegar.
It is best served at room temperature.
I promise not to hold out on you anymore!