Pearl couscous with slow roasted cherry tomatoes, parsley, olives and mint
Roast
Roasting
In the summer the tendency is to focus on produce and other fresh foods that are so plentiful. But, in doing so, we often neglect our pantry ingredients - the backbone for many meals. A box of Israeli couscous sitting on the shelf inspired us to make an old standby. Unlike North African couscous that is tiny and yellow, Israeli couscous (sometimes called pearl couscous or maftoul) resembles barley or very small peas. Made of semolina pasta (not a grain), it is toasted in an open flame oven, rather than dried like most pasta. Toasting gives it a nutty flavor and a sturdy composition. It is incredibly versatile and delicious. Try finding it at small specialty stores, Whole Foods or Trader Joes. We have made this recipe again and again. Feel free to play with proportions. The slow roasted tomatoes are delicious on their own as a side or tossed with salad.
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