RECIPE

Pearl Couscous with Roasted Cherry Tomatoes

Recipe Created For

4.2 L Round Dutch Oven

Main Course

Rice & Grains

Cook Time

Under 1 Hour

Serving Size

Cook Mode

INGREDIENTS

Roasted Cherry Tomatoes

4 cups (1 litre) cherry tomatoes
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) white balsamic vinegar
2 tbsp (30 ml) brown sugar

Couscous

3 cups (750 ml) vegetable or chicken stock
2 cups (500 ml) pearl couscous
2 tbsp (30 ml) butter
2 tbsp (30 ml) harissa
1 ½ cups (375 ml) pitted olives, halved
1 cup (250 ml) chopped herbs (dill, parsley, basil, mint)
1 cup (250 ml) crumbled feta
Store-bought pita chips (optional)

Dressing

2 shallots, finely chopped
2 garlic cloves, finely chopped
2 tbsp (30 ml) white balsamic vinegar
2 tbsp (30 ml) Dijon mustard
2 tsp (10 ml) ground sumac
Zest and juice of 1 lemon
1/3 cup (75 ml) olive oil

Couscous is a classic dish for cozy dinner, and this one featuring cherry tomatoes will not disappoint. This main course offers home cooks a healthy vegetarian alternative to traditional meal preparation and can quickly become a staple in your household. Don’t say we didn’t warn you!

Our oven-to-table Rectangular Roaster and the Round Dutch Oven each do their part to bring this dish to life. The Roaster can be used to roast the cherry tomatoes to perfection, exposing them to a consistent heat source. Meanwhile, the Round Dutch Oven is the only piece of cookware you’ll need to simmer the couscous on low heat until it is tender and the liquid is absorbed. The only thing missing? A table lined with friends and family to share your meal…and your company.

Our Pearl Couscous with Roasted Cherry Tomatoes can be served on its own, or can be used to complement main courses of all sizes, be it meat, fish, or poultry. This recipe goes from stovetop to the table in under an hour, serving up to six portions at a time. Here are all the ingredients you’ll need as well as instructions to follow when tackling this recipe!

INGREDIENTS

Roasted Cherry Tomatoes

4 cups (1 litre) cherry tomatoes
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) white balsamic vinegar
2 tbsp (30 ml) brown sugar

Couscous

3 cups (750 ml) vegetable or chicken stock
2 cups (500 ml) pearl couscous
2 tbsp (30 ml) butter
2 tbsp (30 ml) harissa
1 ½ cups (375 ml) pitted olives, halved
1 cup (250 ml) chopped herbs (dill, parsley, basil, mint)
1 cup (250 ml) crumbled feta
Store-bought pita chips (optional)

Dressing

2 shallots, finely chopped
2 garlic cloves, finely chopped
2 tbsp (30 ml) white balsamic vinegar
2 tbsp (30 ml) Dijon mustard
2 tsp (10 ml) ground sumac
Zest and juice of 1 lemon
1/3 cup (75 ml) olive oil

EQUIPMENT

INSTRUCTIONS

Roasted Cherry Tomatoes

Preheat the oven to 400°F (200°C).

In a Rectangular Roaster, toss the cherry tomatoes with the oil, vinegar and brown sugar. Season with salt and pepper. Roast in the oven until the tomatoes are blistered, about 20 to 25 minutes.

Couscous

Meanwhile, in a 4.2 L French Oven, bring the stock, couscous, butter and harissa to a boil. Season with salt. Cover with the lid and simmer over low heat for 20 minutes or until the couscous is tender and the liquid is absorbed. Remove from the heat. Let sit, covered, for 10 minutes.

Dressing

In a bowl, combine all of the ingredients except for the oil. Slowly whisk in the oil until the dressing is emulsified. Season to taste with salt and pepper.

Add the roasted tomatoes, olives, herbs and dressing to the couscous. Mix well and adjust the seasoning. Garnish with the feta and pita chips.