Stovetop Balsamic Cherry Tomato Pearl Couscous

1. Bring the water to a boil in a medium saucepan over high heat. Add a generous pinch of salt, then stir in the pearled couscous. Reduce heat to medium-low and simmer, stirring occasionally, for 8–10 minutes until the pearls are tender with a slight bite and most of the water is absorbed. Drain any excess water through a fine sieve, return couscous to the pan, drizzle with a little olive oil, squeeze in the juice of the lemon, and season with a pinch of salt. Stir to combine and keep warm.

2. While the couscous cooks, halve the red onion and slice into thin half-moon wedges. Heat a large heavy-bottomed skillet or frying pan over medium-high heat. Add the olive oil and once shimmering, add the red onion wedges. Cook, stirring occasionally, for 4–5 minutes until softened and starting to char at the edges.

3. Thinly slice the garlic cloves and add them to the skillet along with the dried oregano and black pepper. Stir for 1 minute until fragrant, then add the cherry tomatoes in a single layer. Cook undisturbed for 2–3 minutes over high heat until the tomatoes begin to blister and char on the underside, then toss and cook for a further 2–3 minutes until they burst and release their juices.

4. Reduce heat to medium. Add the balsamic vinegar and honey to the skillet, stirring to coat everything in the pan. Simmer for 2–3 minutes, stirring gently, until the balsamic reduces to a glossy glaze that clings to the tomatoes. Season with salt and taste to adjust.

5. Spoon the lemon-dressed couscous into bowls or a large serving platter. Spoon the blistered balsamic tomatoes, onion, and all the glossy pan juices generously over the top. Tear the fresh basil leaves over the dish and finish with a shaving or grating of Parmigiano-Reggiano if desired. Serve immediately while warm.