Warm Roasted Tomato, Corn, And Pepper Israeli Couscous

🧂 Ingredients

• 2 cups dry Israeli Couscous
• 4 ½ cups water
• ½ tsp salt
• 2 ½ cups cherry tomatoes, halved
• 1 head garlic, top sliced off
• 3 ears sweet corn, steamed and kernels cut off the cob
• 2 green Bell peppers, diced
• ½ cup basil, chiffonade
• ½ cup parsley, minced
• ¼ cup olive oil
• 4 tbsp butter
• Salt and pepper to taste
• Olive oil

Instructions

• 1 Preheat oven to 350 degrees Fahrenheit.
• 2 Place the couscous in a medium saucepot and dry toast over moderate heat for 2-3
  minutes until you smell a wafting of nuttiness.
• 3 Add the water and salt and bring mixture to a boil.
• 4 Reduce the heat to a simmer and cover. Cook for 15-20 minutes until all the
  liquid has been absorbed and the couscous is fluffy.
• 5 While the couscous is cooking, line a sheet tray and place the tomatoes down in
  one layer. Drizzle the tomatoes with a small amount of olive oil and sprinkle
  with salt and pepper.
• 6 Place the head of garlic on a piece of tinfoil and drizzle with olive oil. Wrap
  tightly and add it to the sheet tray with the tomatoes.
• 7 Place the tray in the oven and roast for 20-30 minutes until the tomatoes are
  slightly browned and blistered on top, and the garlic is tender and browned
  inside the foil packet. (Note- if the tomatoes are ready and the garlic still
  needs additional time…just take the tray out and place the garlic foil patch
  back in the oven for an additional 10 minutes).
• 8 Place the warm cooked couscous into a large mixing bowl.
• 9 Add the roasted tomatoes, corn, peppers, basil. Parsley, the ¼ cup olive oil,
  and butter and mix thoroughly to combine.
• 10 Squeeze the roasted garlic out of the skin and roughly chop it into a paste. Add
  the paste into the couscous as well.
• 11 Season to taste with salt and pepper.

Nutrition Info