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15-Minute Tomato Garlic Couscous

Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

Roasted Tomato Couscous_closeup

 1 pt cherry tomatoes
 2 garlic cloves, sliced
 1 tbsp extra virgin olive oil (garlic infused oil was used)
 ½ tsp sea salt
 ¼ tsp ground black pepper
 3 springs of fresh thyme (or 1 tsp dried thyme)
 1 tbsp lightly dried basil (Gourmet Garden brand was used)

- Gather your ingredients to make the roasted tomatoes. Turn on the oven to 450 degrees F.

Roasted Tomato Couscous_ingredients


- Prepare the couscous according to the package directions.


- Sort the large tomatoes from the smaller ones. Cut the large ones in half to ensure even cooking. Place the tomatoes on a sheet pan. Add the garlic and drizzle them with oil. Sprinkle the tomatoes with salt and pepper and toss. Spread out the tomatoes evenly on the sheet pan. Add the sprigs of thyme on top of the tomatoes. Bake them at 450 degrees for 5-6 minutes.

Roasted Tomato Couscous_garlic evoo


- Take the tomatoes out of the oven and gently flip them over with a spatula, being careful not to mush them. Put them back in the oven to cook another 2-3 minutes. Remove the sheet pan from the oven and discard the thyme sprigs. Scrape the tomatoes on top of the couscous, juices and all. Garnish with the basil before serving.

Roasted Tomato Couscous_roasted tomato

Nutrition Facts

Servings 4