Creamy Burrata Couscous with Roasted Cherry Tomatoes

Ingredients

• 1 cup pearl couscous (Israeli couscous)
• 1 tablespoon olive oil
• 1½ cups vegetable or chicken broth
• 2 cups cherry tomatoes
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• Salt and black pepper, to taste
• 1 teaspoon dried oregano or Italian seasoning
• 1 tablespoon fresh basil, chopped (optional)
• 1 large ball burrata cheese
• Fresh basil leaves, for garnish
• Crushed red pepper flakes (optional, for heat)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve:
   Serve warm as a light meal or side dish. Enjoy!

Would you like a version with protein (like grilled chicken or shrimp) added in?