{"id":9317,"date":"2012-07-17T08:40:21","date_gmt":"2012-07-17T15:40:21","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=9317"},"modified":"2018-05-31T14:15:27","modified_gmt":"2018-05-31T21:15:27","slug":"israeli-couscous-with-roasted-tomato-vinaigrette","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/israeli-couscous-with-roasted-tomato-vinaigrette\/","title":{"rendered":"Israeli Couscous with Roasted Tomato Vinaigrette"},"content":{"rendered":"

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As a cook, my grandma was a product of her generation. Raising kids in the 50s and 60s, she cooked both from scratch and from boxes and packets as convenience foods came on the scene — say chicken and dumplings, with Bisquick dumplings. Some days when I was a kid, she’d start dinner at 2 pm and other days she’d whip together a one-skillet meal in half an hour.<\/p>\n

Green beans and tomatoes always remind me one of her one-pan dinners served over rice. She\u2019d saut\u00e9 chunks of onion with garlic and either chicken or pork in a little oil, then add canned tomatoes and some green beans, cooking until the beans were tender. Salt and pepper was the only seasoning. It was simple, and it cemented green beans and tomatoes for me. This Israeli couscous salad takes inspiration from that dish with just cooked green beans and a roasted tomato vinaigrette, brightened with a trio of herbs.
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With garlic and basil, the roasted tomato vinaigrette takes on the flavors of the best tomato soup and the couscous just drinks it up. I won\u2019t blame you if you want to dip bread into the jar of dressing while it\u2019s still warm. It\u2019s lovely on simple greens as well. Since my cherry tomato plant is just starting to pop, I used grape tomatoes, they’re much less sweet than most cherries.<\/p>\n

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\nThis salad also features whole wheat Israeli Couscous. Way back in January, one of my goals for the year was to eat more whole grains and get more fiber, and this salad fits the bill. Bob\u2019s Red Mill\u2019s whole wheat Israeli couscous<\/a> has 5 grams of dietary fiber in a 1\/3 cup serving, versus 0 grams in the standard version. The Bob\u2019s Red Mill folks were kind enough to send some samples after we met up at BlogHerFood in June.<\/p>\n

On the herbs, although it\u2019s just a little bit of each one, the mint, basil and parsley each bring a little something different to the party. So if you\u2019re tempted to cut a corner, please don\u2019t. I know, I’d do the same thing. But, really, whatever you do, don\u2019t skip the mint.<\/p>\n

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Israeli Couscous with Roasted Tomato Vinaigrette<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t