Lots of fragrant flavors in this couscous dish. Topped with cheese and tender broccolini the baked couscous is delectable.
8 oz. Israeli couscous
1 1⁄2 lb. fresh tomatoes, diced
1 large red onion, diced
2 cloves garlic, minced
2 tsp. fresh thyme, chopped
1⁄2 tsp. crushed red pepper flakes
1⁄2 cup extra virgin olive oil
1 lb. fresh mozzarella, diced
4 bunches broccolini, trimmed
1. Blanch couscous in boiling water 4 min.; drain and rinse. In large mixing bowl, combine chopped tomatoes, red onion, garlic, thyme, crushed red pepper flakes, 1⁄4 cup olive oil and fresh mozzarella; set aside.
2. Toss broccolini spears with 2 tbsp. olive oil. Roast in hot oven until tender, about 10 min.
3. To order, place couscous mixture in gratin dish. Drizzle with remaining olive oil, season to taste and place in oven until cheese begins to melt and couscous is heated through. Top with hot roasted broccolini.