Italian Couscous (aka Pearl Couscous)

Pearl Italian Couscous recipe with burst tomatoes, garlic and herbs brightened up with a squeeze of fresh lemon. It's the perfect everyday meal that can be enjoyed warm or served cold as a salad.

Course Entree

Cuisine Italian

Keyword couscous, fregola, Italian couscous, pearl couscous

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 438kcal

Author Florentina

Ingredients

1.5 cups fregola or pearl couscous 1/2 lb COUSCOUS
2.5 lb cherry or heirloom tomatoes
8 cloves garlic (lightly smashed paper removed)
10 sprigs fresh thyme
1 sprig rosemary
1.5 Tbsp olive oil optional
1/2 lemon
1 tsp sea salt or to taste
1/2 cup Vegan feta optional

US Customary - Metric

Instructions

Preheat your oven to 425”F.
If using heirloom tomatoes cut them into 3/4 inch pieces or so. If using cherry tomatoes they can be left whole or sliced in half.
2.5 lb cherry or heirloom tomatoes
Add the tomatoes to a large roasting dish and give them a good toss together with the garlic, thyme, rosemary, olive oil and sea salt.
2.5 lb cherry or heirloom tomatoes, 8 cloves garlic, 10 sprigs fresh thyme, 1 sprig rosemary, 1.5 Tbsp olive oil, 1 tsp sea salt
Cook in the preheated oven for 40 minutes or so until the tomatoes burst and release their juices. Give everything a good toss halfway. Discard the herbs and garlic.
Cook the Couscous
Bring a medium pot of water to a rapid boil and season generously with sea salt. (Yes the water should taste like sea water).
Add the couscous and boil for 14 to 16 minutes until al dente or according to directions on the package. Drain in a collander. (Note - The Sardinian fregola I used was perfect in 15 minutes but other varieties will have different cooking times so make sure to always check the package).
1.5 cups fregola or pearl couscous
Add the cooked fregola couscous to the pan with the burst tomatoes and combine. Taste and adjust seasonings with salt, pepper and a squeeze of fresh lemon to brighten things up. Serve as is garnished with fresh basil or chives or sprinkle with vegan feta for some Mediterranean flair.
1.5 cups fregola or pearl couscous, 2.5 lb cherry or heirloom tomatoes, 1/2 cup Vegan feta, 1/2 lemon

Notes

The Tomatoes - Go for sweet cherry tomatoes or juicy heirlooms while in season. These will burst into the most delicious sauce! Stay away from grape tomatoes which are on the drier side with tough skins and very little juice.
Italian Couscous / Fregola - This Sardinian pasta can be found in some grocery stores or ordered online here. Giant pearl Israeli couscous can be used in its place.
Add ins - For some Mediterranean flair add in a handful of black olives and about 1/2 cup of vegan Feta cheese (I love Violife & Follow Your Heart). Our fresh vegan mozzarella + a drizzle of basil pesto is always a nice addition as well.
Vegetables - When tomatoes are out of season you can swap them for other veggies. Think roasted broccoli florets, asparagus, butternut squash, zucchini, eggplant, sautéed spinach, marinated artichoke hearts or roasted peppers.
Storage + Reheating - This dish keeps well stored in the fridge for up to 5 days in lidded air tight containers. It can be reheated on the stovetop (or microwave) by adding a little bit of water to loosen things up. During the hot summer months it's actually really nice served at room temperature or as a salad straight from the fridge.

Nutrition