Quick Israeli Couscous Salad

Heat the oven to 425ºF. Combine the tomatoes, shallots and garlic in a glass baking dish. Sprinkle with 1 tablespoon of olive oil and season with salt and pepper to taste. Roast in the oven until the tomato skins begin to crack and the onions and garlic are tender and fragrant, about 15-20 minutes.

While the veggies are roasting, heat 1 teaspoon olive oil in a 2-quart sauce pan. Add couscous and toast for about 5 minutes over medium-low heat, until the couscous is lightly browned. Slowly add in the water and bring to a boil. Reduce to a simmer, cover and cook for 10-12 minutes until all of the liquid is absorbed. Remove from heat, stir, and set aside.

After the water is added to the couscous, add 1 teaspoon of olive oil to a large skillet and wilt the spinach. Add the black olives and seasoning and stir. Stir in the cooked couscous and roasted tomatoes, shallots and garlic.

Drizzle in the remaining 3 tablespoons olive oil, the balsamic vinegar, and the lemon juice and add the feta cheese.

Notes:
We have also made this with chicken. Add 2 cups of cooked chicken when you add the black olives.
Other variations: add roasted red peppers, sun-dried tomatoes, chopped artichoke hearts, any kind of cooked fish, etc.