Saladsciaoflorentina5.0
Italian Couscous (aka Pearl Couscous)
Pearl Italian Couscous recipe with burst tomatoes, garlic and herbs brightened up with a squeeze of fresh lemon. It's the perfect everyday meal that can be enjoyed warm or served cold as a salad.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pot
- pan
📝 Preparation Steps
1
preheat
2
Preheat your oven to 425”F.If using heirloom tomatoes cut them into 3/4 inch pieces or so. If using cherry tomatoes they can be left whole or sliced in half.
3
combine
4
Add the tomatoes to a large roasting dish and give them a good toss together with the garlic, thyme, rosemary, olive oil and sea salt.
garlic (lightly smashed paper removed)8 clovesolive oil (optional)1.5 Tbspsea salt (or to taste)1 tsp
5
roast
6
Cook in the preheated oven for ⏱️ 40 minutes or so until the tomatoes burst and release their juices. Give everything a good toss halfway. Discard the herbs and garlic.
garlic (lightly smashed paper removed)8 cloves
7
Cook the Couscous
8
boil water
9
Bring a medium pot of water to a rapid boil and season generously with sea salt. (Yes the water should taste like sea water).
sea salt (or to taste)1 tsp
10
cook fregola couscous
11
Add the couscous and boil for 14 to ⏱️ 16 minutes until al dente or according to directions on the package. Drain in a collander. (Note - The Sardinian fregola I used was perfect in ⏱️ 15 minutes but other varieties will have different cooking times so make sure to always check the package).
12
combine
13
Add the cooked fregola couscous to the pan with the burst tomatoes and combine. Taste and adjust seasonings with salt, pepper and a squeeze of fresh lemon to brighten things up. Serve as is garnished with fresh basil or chives or sprinkle with vegan feta for some Mediterranean flair.
lemon1/2
Nutrition Facts
calories
438 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
7 g
sugar Content
10 g
sodium Content
602 mg
protein Content
15 g
carbohydrate Content
80 g
saturated Fat Content
1 g
unsaturated Fat Content
5 g
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