| |

Roasted Tomato Couscous Salad

One of my favorite flavors of summer is tomato. That’s a flavor, right? I mean they’re in their peak of freshness and availability and just taste so darn good.


Needless to say, whenever I have the chance to pick up some fresh tomatoes (yes, my garden is on hold another year) I do not hesitate to buy all of them. 

I roasted these cherry tomatoes with olive oil, salt and garlic cloves. They blistered and became so fragrant. 

Couscous is a Maghrebi dish of small steamed balls of crushed durum wheat semolina. The variety available in stores in the US is mostly instant; it is pre-steamed and dried, which is why I love it. It cooks in 5 minutes!

As I was working on this dish, I planned to add mozzarella. But when I got to the store and saw burrata, my plans shifted and that was the cheese I selected. 😀 The basil vinaigrette is so refreshing and perfect on many other salads as well. This recipe is versatile in that you can substitute the couscous for pasta, quinoa or faro.

Notice the peels are left on the garlic cloves. This prevents them from burning.

Roasted Tomato Couscous Salad

Servings 6


  • 2 cups cherry tomatoes
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 head garlic broken into cloves leave the peel on


  • 2 cups couscous
  • 2 tablespoons butter unsalted
  • 1 teaspoon kosher salt
  • 2 cups water

Basil Vinaigrette

  • 2 cups basil, stems removed
  • 1 clove garlic, peeled
  • 2 tablespoons chopped shallot
  • 1/2 cup olive oil extra virgin
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon kosher salt Diamond Crystal
  • 1 8 oz package buratta cheese
  • 6 basil leaves for garnish
  • 1 tablespoons olive oil for drizzling over burette



  • Preheat oven to 375 degrees Fahrenheit. Place washed and dried cherry tomatoes on baking sheet. Drizzle with olive oil and sprinkle with salt. Add the garlic cloves. It is important to keep the skins on the garlic so they do not burn. Toss the tomatoes every 10 minutes. Roast in the oven for 20 minutes. Remove from heat and set aside.


  • Bring water to a boil in a sauce pan, along with the butter and salt. Once at a rolling boil, turn the heat off and add in the couscous. Stir to combine and allow to sit for five minutes. Fluff with a fork

Basil Vinaigrette

  • In a food processor, combine all ingredients. Blend until smooth.
  • Toss cherry tomatoes with the couscous in a large bowl. Drizzle on the basil vinaigrette. Top with the burrata cheese and basil leaves. Drizzle buratta with olive oil.

This is a perfect summer meal in our home. I toasted up some bread and dinner was served!

Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate or @AmandasPlate


Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating