Israeli Couscous with Sautéed Cherry Tomatoes and Basil Recipe – NYT Cooking

This is a simple dish with few ingredients and lots of flavor The sauce, inspired by Melissa Clark’s pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and caramelizes a bit

Source: Israeli Couscous with Sautéed Cherry Tomatoes and Basil Recipe – NYT Cooking

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