pearl couscous with roasted tomatoes & onions

remember this spring when i made this outrageously good chicken and pearl couscous with tomato and lemon? i haven't made a single thing with pearl couscous since then. not a single, solitary thing. so this week, as i was planning dinner, i was in the mood for something just a little bit different but also really quick and easy. i did what any other person would do: googled.

in my quest for a good pearl couscous recipe, i finally came to this one from running to the kitchen. i knew the flavors would be good - roasted tomatoes and onions, bright lemons, fresh mint and basil, and salty feta - as a side with baked fish. this was beyond delicious and deceptively simple. this couscous would be perfect for an end of summer picnic, since it can be served warm or at room temperature. leftovers reheat well and are equally delicious served with two poached eggs on top. 

pearl couscous with roasted tomatoes & onions
adapted from running to the kitchen
30 minutes, makes about 6 cups

2 cups grape or cherry tomatoes, halved
1 large red onion, sliced
1 cup uncooked pearl (also called "israeli") couscous OR 2 cups cooked couscous
juice of 1 lemon
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh mint, finely chopped
pinch red pepper flakes
1/4 teaspoon ground coriander
1/2 cup crumbled feta cheese
about 3 tablespoons good olive oil

1. preheat your oven to 400F. place the tomatoes and onion on a large baking sheet or pan. drizzle liberally with olive oil and season with salt and pepper. toss the vegetables around so they are all coated. roast for 20 minutes, or until the tomatoes are very soft and have started to release their juices.
2. while the vegetables roast, cook your couscous according to the package directions (typically it is boiled for 8-10 minutes and drained). do not rinse.
3. make the vinaigrette by whisking the lemon juice, basil, mint, red pepper flakes, coriander and about 2 tablespoons of olive oil in a large bowl (this is the bowl the dish will be made in, so choose one large enough to hold everything). when the couscous and vegetables are finished cooking, add them to the vinaigrette and toss to combine.
4. add the feta cheese and toss to combine. taste and season with salt and pepper. serve warm or at room temperature.