Roasted Tomato and Basil Israeli Couscous

I made this recipe a loooong time ago (hense the Christmas bowl - but it works for Valentine's day too, right?) and I'm sorry I'm just getting around to sharing it with you!  We made this for the Monkey Scientist's niece, who came over for a sleepover during her winter break from school.  It is so simple to make and was easy to make with just the ingredients we had in the house.



I am not a big tomato person, but when you roast them I'm in love.  Even in the winter, when tomatoes are far from their best, they're great when you roast them.  Mixing them with a little basil and Israel couscous - possibly my favorite grain - I was in heaven.  We usually have grape or cherry tomatoes in the house so this one is an easy one.  It's a little sweet, savory, and great for a weeknight meal.



Roasted Tomato and Basil Israeli Couscous

Ingredients
1/2 c cherry or grape tomatoes, halved
4 tsp olive oil, divided
salt and pepper
1 cup Israeli couscous, cooked to package instructions (still warm)
2 tbsp fresh basil, chopped

Instructions
1. On a cookie sheet lined with foil, toss the tomatoes in 2 tsp olive oil, salt and pepper.  Broil for about 5-10 minutes, or until the tomatoes look wilted and just barely start to brown.
2.  Toss the tomatoes, israeli couscous, basil, salt and pepper, and remaining olive oil in a bowl.  Serve immediately.