Israeli Couscous with Roasted Tomatoes

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
Olive oil
Salt & Pepper
Dried Oregano
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.

Print the Israeli Couscous with Roasted Tomatoes Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • June 26, 2011


    Couscous is not Israeli it is Arab.

  • June 27, 2011


    I know that. This particular one is commercially called Israeli CousCous in the USA. Thanks for coming by!

  • February 14, 2013


    That one is then the Palestinian CousCous , also known as Maftoul.

  • February 16, 2013


    Hi Muna!
    This couscous is commercially sold in the USA as Israeli. However, I know what you mean. My older children are half Palestinian and we make a dish called Marmaun from wheat. It takes days of combining wheat with liquid but the final result is an absolutely delicious meal which looks exactly like this. We all love to eat it with a tomato broth and little pieces of crispy lamb or beef. Thank you very much for stopping by!
    Mary Ann