This couscous salad delivers a taste of the sunny Mediterranean without leaving your kitchen. Tomato couscous and our sweet, succulent Super-Red Sun-Dried Tomatoes offer big tomato flavor, while Kalamata olives add a briny bite. Roasted garlic, balsamic vinegar and olive oil bring it all together.
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Makes 4 to 6 servings
Preheat oven to 400°F.
Cut top 1/2 inch off of garlic head. Place garlic in small ramekin, and drizzle 3 tablespoons olive oil over garlic. Wrap ramekin loosely in foil, transfer to oven and roast for 30 to 35 minutes, or until garlic is soft when pierced with knife. Allow to cool, and squeeze out roasted garlic into small bowl.
Pour olive oil from ramekin over garlic, and mash into paste with back of fork. Add remaining olive oil and vinegar, stirring to emulsify, until smooth consistency is reached. Season dressing to taste with salt and black pepper.
Toss couscous with dressing. Fold in sun-dried tomatoes, parsley and olives. Toss well, and serve chilled or at room temperature.