This is an adaptation of a recipe from Yotam Ottlenghi’s cookbook “Plenty.” I liked his idea of combining two different types of couscous, as well as both roasted and fresh tomatoes. The roasted tomatoes coat the couscous and add depth to the overall flavor of the dish.
1 cup couscous
Salt to taste
1/4 cup extra virgin olive oil
1/2 cup Israeli couscous or sorghum, cooked following the package directions, drained and cooled
1/2 pound plum tomatoes
1 cup finely diced cucumber
1/2 cup basil leaves, cut in slivers
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh tarragon
1 pound heirloom tomatoes in assorted colors
1 tablespoon sherry vinegar (more to taste)
1 teaspoon balsamic vinegar
1 garlic clove, finely minced or pureed
Basil leaves and cherry tomatoes, halved if desired, for garnish.
Read More: Raw and Cooked Tomato and Herb Salad With Couscous and Sorghum – NYTimes.com.