1Preheat the oven to 375°F. On a large rimmed baking sheet, toss together the cherry tomatoes with a drizzle of olive oil and a sprinkle of salt and pepper. Roast the tomatoes until lightly caramelized and just barely shriveled, about 15 minutes.
2In a saucepan over medium-high heat, warm 1 tablespoon oil then add the couscous. Stir until the couscous begins to turn golden and smells toasty, 4 to 5 minutes. Add 1 1/2 cups water and a big pinch of salt and bring to a boil. Reduce the heat, cover and simmer 13 minutes, or until the couscous is tender. If there is any liquid remaining, drain it off, then transfer the couscous to a serving bowl.
3Toss the couscous with the lemon juice, 1 tablespoon olive oil, and season with salt and pepper. Gently mix in the herbs and roasted tomatoes. Scatter the cheese over the top and serve.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
Lemon rind adds a bit of bright flavor to this simple side dish of Pea, Pancetta, and Lemon Farfalle. Quick and so easy to throw together, this is a fantastic weeknight dinner side or a lovely last-minute contribution to any potluck scenario.