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.
Need to cut a bunch of cherry tomatoes for a salad? Don't do it one by one—slice them all at once using this neat trick.
VSOP Lemon Derby Cocktail
This light and refreshing cocktail is perfect for the summer. A honey lemon foam adds eye and mouth appeal.
Lemon Grass Drop Cocktail
The tropical flavors of lemon grass and pineapple make this twist on the Lemon Drop a special treat for the summer. A lemon grass infused simple syrup, Stoli Citros Vodka and the very floral St. Germain Elderflower Liqueur deliver further depth of flavor and help make this a solid step up beyond your first Lemon Drop.