CousCous with Roasted Garlic, Tomatoes and Pumpkin Seeds
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Great as a warm side dish or a chilled salad. This couscous is naturally flavored by roasted with herbs, tomatoes and garlic. Additional crunchiness comes from the dry roasted pumpkin seeds. So healthy and delightful!
Cover a baking dish with aluminum foil and add some olive oil. Place cherry tomatoes and half of the garlic bulb (divided in cloves and peeled) in the dish and toss well, so all vegetables are covered with oil. Place fresh thyme and oregano on top of the veggies (or your favorite herbs). Roast for 15-20 min at 400F.
Meanwhile, finely chop the rest of the garlic and shallots. Saute them in a large pot in a large amount of olive oil until fragrant and translucent.
Add couscous and mix it well with the vegetables. Keep sauteing.
Add water and cook couscous according to the packaging instructions. Don't forget to add salt and pepper before all the water is soaked up by the couscous.
Meanwhile, roast the pumpkin seeds on a dry pan. Slightly salt the seeds while roasting. Remove when browned and somewhat "popping." Let them cool.
When the couscous is ready, sprinkle it with lemon juice, add a little bit of red wine vinegar and mix in roasted tomatoes, garlic and pumpkin seeds. On top, add chopped fresh green onion and cilantro.