Creamy Burrata Couscous with Roasted Cherry Tomatoes (Page 2 ) | June 19, 2025
Annonce:
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Instructions
- Roast the Tomatoes:
Preheat the oven to 400°F (200°C). Place cherry tomatoes on a baking sheet. Drizzle with olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper. Toss well and roast for 15–20 minutes, until the tomatoes burst and begin to caramelize. - Cook the Couscous:
In a saucepan, heat 1 tablespoon olive oil over medium heat. Add the couscous and toast for 2–3 minutes until golden. Add the broth and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes, or until liquid is absorbed and couscous is tender. Fluff with a fork. - Assemble the Dish:
Spoon the couscous into a serving bowl or plate. Add the roasted tomatoes on top along with any juices from the baking sheet. - Add Burrata:
Tear open the burrata and place it over the warm couscous and tomatoes so it begins to melt slightly. Sprinkle with fresh basil and crushed red pepper flakes if desired. - Serve:
Serve warm as a light meal or side dish. Enjoy!
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