This a very tasty side dish – or a main vegetarian one – with couscous. I used Israeli couscous for this but if you cannot find any go ahead and use the regular kind. I also used heirloom cherry tomatoes that I found at the grocery store. However, any type of cherry or grape tomato will do just fine.Here is what you are going to need:
8 oz. cherry or grape tomatoes
Salt & Pepper
2 TBS Balsamic vinegar
1 tsp sugar
2 cups couscous
Water or vegetable broth
Preheat the oven to 400 degrees.
Place the tomatoes in an oven proof dish and season with salt, pepper and oregano.
Place the tomatoes into the oven and roast for 20 minutes. Add the Balsamic vinegar and the sugar. Shale the pan well so as to coat all of the tomatoes. Return to oven and roast for an extra 15 to 20 minutes.
While the tomatoes are roasting, cook the couscous as per package instructions. When ready, fluff it well with a fork.
Empty the cooked couscous into a serving platter and pour the roasted tomatoes on top. Make sure to include all the rendered juices. Carefully toss to mix well and serve.