Hot Girl Summer Salad

Serves: 4

Ingredients

• Salad
  
• 2 cups cherry tomatoes
  
• 1 bunch broccolini, chopped (about 3–4 cups)
  
• 4 smashed garlic cloves
  
• 3 garlic cloves, minced
  
• A drizzle of olive oil
  
• 1 tsp. dried thyme
  
• 3/4 tsp. fine grain sea salt
  
• 1/2 small red onion, chopped
  
• 1 lb. pkg. of Couscous
  
• 
  
• Dressing
  
• 1/2 packed cup mint, finely chopped
  
• 1 packed cup parsley, finely chopped
  
• 1 packed cup basil, finely chopped
  
• Juice of 1 lemon
  
• 3 Tbsp. olive oil
  
• 3 Tbsp. tahini
  
• 2 Tbsp. honey
  
• 1/4 tsp. fine grain sea salt
  

Directions

1. 1. Preheat oven to 425 degrees Fahrenheit. On a parchment-lined pan, add the tomatoes, broccolini and smashed garlic cloves. Add sea salt and drizzle with olive oil and toss. Roast for 12-14 minutes, until just turning brown.
   
2. 2. While veggies roast, make your couscous. Place a small pot over medium heat to toast the couscous. You’ll do this by combining the couscous, thyme, sea salt, and minced garlic with a drizzle of olive oil, and toasting until the couscous is just golden.
   
3. 3. Add three cups of boiling water then cover and simmer for 10 minutes. If there’s any remaining water, remove the lid to cook it off.
   
4. 4. Mix together all the dressing ingredients.
   
5. 5. Toss everything together with dressing and red onion. Eat warm or cold. Enjoy!!