Israeli Couscous with Broccolini

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.