Herb Infused Couscous with Roasted Cherry Tomatoes and Lemon Tahini Drizzle

Ingredients

• •1 cup couscous
• •1 cup water or vegetable broth
• •1 tablespoon olive oil
• •1 teaspoon dried oregano
• •1 teaspoon dried thyme
• •1/2 teaspoon garlic powder
• •1 pint cherry tomatoes
• •1 tablespoon olive oil (for roasting tomatoes)
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/4 cup tahini
• •2 tablespoons lemon juice
• •1 tablespoon water (or more to thin, as needed)
• •1 clove garlic, minced
• •1/4 teaspoon ground cumin
• •Fresh parsley, chopped (for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

2. 2

   Wash the cherry tomatoes, then toss them with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out evenly on the prepared baking sheet and roast in the oven for 15-20 minutes, or until they are soft and slightly caramelized.

3. 3

   While the tomatoes are roasting, prepare the couscous. In a medium saucepan, bring 1 cup of water or vegetable broth to a boil. Stir in 1 cup of couscous, 1 tablespoon of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and 1/2 teaspoon of garlic powder. Remove from heat, cover, and let sit for 5 minutes.

4. 4

   Fluff the couscous with a fork and set it aside.

5. 5

   In a small bowl, whisk together the tahini, lemon juice, 1 tablespoon of water, minced garlic, and ground cumin. Add more water, 1 teaspoon at a time, until the sauce reaches your desired drizzle consistency. Taste and adjust seasoning if necessary.

6. 6

   Once the cherry tomatoes are done roasting, remove them from the oven and set aside.

7. 7

   To assemble, place the couscous on a serving plate or bowl. Top with the roasted cherry tomatoes, then drizzle generously with the lemon tahini sauce.

8. 8

   Garnish with freshly chopped parsley and serve immediately. Enjoy your vibrant and flavorful dish!