Roasted Garlic Italian Couscous Salad
A roasted garlic Italian Couscous Salad that's light and refreshing! We're roasting garlic and tomatoes and adding it to pearl couscous with an easy Italian dressing, fresh basil, olives, and fresh mozzarella. The perfect spring side dish!
Servings: 6 -8 servings
Ingredients
Salad:
- 2 ½ cups cherry tomatoes
- 6 cloves garlic peeled
- 2 tablespoons olive oil
- 8 ounces 1¼ cup pearl couscous (see notes)
- 8 ounces fresh mozzarella diced
- 1 cup chopped basil
- ½ cup EACH: chopped olives and chopped parsley
- 1 12-ounce jar roasted red peppers, drained and diced
Roasted Garlic Dressing:
- 2 tablespoons red wine vinegar
- 1 teaspoon EACH: Italian seasoning AND Dijon mustard
- ½ teaspoon dried basil
- 1 tablespoon honey
- ¼ cup olive oil
Instructions
- Prep: Position a rack in the center of the oven and preheat the oven to 350ºF. Toss the tomatoes, garlic, 2 tbsp olive oil, and a big pinch of salt and pepper together on a medium baking sheet. Roast for 50-60 minutes, tossing halfway through. Remove the garlic around the 30-40 minute mark or whenever they've softened; set aside. Prepare couscous according to package directions while you wait. Remove the tomatoes and let cool for several minutes.
- Dressing: Add the roasted garlic to a blender (or a jar if using an immersion blender) along with the remaining dressing ingredients and salt and pepper. Blend until smooth, taste and adjust seasonings as desired.
- Assemble: Add the couscous to a large bowl with all the other salad ingredients (except the tomatoes) and toss with the dressing. Fold in the tomatoes gently. Taste and adjust seasonings as preferred. Leftovers can be kept in an airtight container or portioned into meal prep containers.
Notes
- The pearl couscous can be replaced with orzo or even 4 cups of cooked quinoa (1 1/4 cup dry).
- Leftover salad can be kept in an airtight container for up to 4 days. The flavor is actually better as the salad sits!
