Preheat oven to 325 degrees F. Brush 1 tablespoon olive oil on the tomatoes (reserving the rest) and roast
for about 25 minutes. Remove from oven, allow to cool, and cut into wedges.
until al dente
as you would for pasta
well, and toss with 1 tablespoon reserved olive oil.
For the dressing, add the vinegar to a blender
and replace the cover. Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt, and pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside briefly.
Toss together the couscous, tomatoes, bell pepper, mint leaves, cipollini
onions, and cucumber with enough of the dressing to coat. Serve additional dressing
on the side.