Ingredients
Scale
For the salad:
- 2 cups cherry tomatoes
- 1 bunch broccolini, chopped (about 3–4 cups)
- 4 smashed garlic cloves
- 3 garlic cloves, minced
- A drizzle of olive oil
- 2 cups dry pearled couscous
- 1 teaspoon dried thyme
- 3/4 teaspoon fine grain sea salt
For the dressing:
- 1/2 packed cup mint, finely chopped
- 1 packed cup parsley, finely chopped
- 1 packed cup basil, finely chopped
- Juice of 1 lemon
- 3 tablespoon olive oil
- 3 tablespoon tahini
- 2 tablespoon honey
- 1/4 teaspoon fine grain sea salt
To assemble:
- 1/2 small red onion, chopped
Instructions
- Preheat the oven to 425 degrees Fahrenheit. On a parchment-lined pan, add the tomatoes, broccolini, and smashed garlic cloves. Add sea salt and drizzle with olive oil and toss to coat. Roast for 12-14 minutes, until just turning brown.
- While the veggies roast, make your couscous! Place a small pot over medium to toast the couscous. You’ll do this by combining the couscous, thyme, sea salt, and minced garlic with a drizzle of olive oil, and toasting until the couscous is just golden.
- Add 3 cups of boiling water then cover and simmer for 10 minutes. If there’s any remaining water, remove the lid to cook it off.
- Mix together all the dressing ingredients.
- Toss everything together with red onion. Eat warm or cold. Serves 4. Enjoy!!