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Parve
Easy
12-14 Servings
Allergens 
1 Hour
Diets
My new favorite summer BBQ salad.
20 garlic cloves, peeled
1 teaspoon ginger
a sprinkle of dried rosemary
a sprinkle of dried basil
a sprinkle of salt
oil
2 packages Gefen Israeli Couscous
1 cup cherry tomatoes, halved
1 to 2 tablespoons parsley pesto
3 tablespoons pine nuts
To make roasted garlic cloves: Preheat oven to 350 degrees Fahrenheit. In a shallow dish, place garlic cloves with spices and cover completely with oil. Place dish in oven and let cook for about 45 minutes. Set aside to cool.
Cook couscous according to package directions. Rinse well.
Place in a bowl, add cherry tomatoes, cooked garlic cloves with one to two tablespoons of the oil, and a generous tablespoon or two of the parsley pesto. Add the pine nuts.
Mix well and serve at room temperature.
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