Italian Fregola Couscous with Roasted Cherry Tomatoes and Herbs Recipe
This Italian Couscous recipe, featuring fregola or pearl couscous combined with roasted cherry or heirloom tomatoes, garlic, and fresh herbs, is a vibrant and flavorful Mediterranean-inspired dish. With a roasting process that enhances the natural sweetness of the tomatoes and a simple cooking method for the couscous, this recipe delivers a delicious, aromatic, and hearty meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
- Diet: Vegan
Ingredients
Couscous
- 1.5 cups fregola or pearl couscous (about 1/2 lb)
Roasted Tomatoes & Herbs
- 2.5 lb cherry or heirloom tomatoes
- 8 cloves garlic, lightly smashed and peeled
- 10 sprigs fresh thyme
- 1 sprig rosemary
- 1.5 Tbsp olive oil (optional)
- 1 tsp sea salt (or to taste)
Finishing Touches
- 1/2 lemon
- 1/2 cup vegan feta (optional)
- Fresh basil or chives for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). If using heirloom tomatoes, cut them into approximately 3/4 inch pieces; if using cherry tomatoes, leave them whole or slice in half depending on size.
- Combine Tomatoes and Herbs: Place the tomatoes in a large roasting dish and toss them with the lightly smashed garlic cloves, fresh thyme sprigs, rosemary sprig, olive oil (if used), and sea salt to evenly coat.
- Roast Tomatoes: Roast in the preheated oven for about 40 minutes until the tomatoes are bursting and releasing their juices. Toss everything halfway through cooking for even roasting. After roasting, discard the herbs and garlic cloves.
- Boil Water for Couscous: Bring a medium pot of water to a rapid boil and season generously with sea salt so that the water tastes like seawater.
- Cook Couscous: Add the fregola or pearl couscous to the boiling water and cook for 14 to 16 minutes until al dente, or according to the package instructions. Drain thoroughly using a colander.
- Combine and Season: Transfer the cooked couscous into the pan with the roasted tomatoes. Mix well to incorporate the flavors. Adjust seasonings by adding more salt and pepper as needed. Squeeze fresh lemon juice over the mixture to brighten the dish.
- Serve: Plate the couscous and garnish with fresh basil or chives if desired. For added Mediterranean flair and creaminess, sprinkle with vegan feta cheese before serving.
Notes
- Use either fregola or pearl couscous; cooking times may vary by brand, so follow package instructions.
- Olive oil is optional but adds richness and helps with roasting flavors.
- Discard the herbs and garlic after roasting unless you prefer to mash and mix them in for extra flavor.
- Season the boiling water generously to impart flavor to the couscous.
- This dish can be served warm or at room temperature, making it versatile for different occasions.
- Vegan feta is optional but adds a nice tangy contrast to the sweet tomatoes.
