2 tablespoons olive oil (1 tablespoon for the tomatoes and 1 tablespoon to toss with the couscous)
4 yellow tomatoes
1 pound Israeli couscous (pearl pasta)
1 red bell pepper, stems and seeds removed and cut brunoise
1/2 cup fresh mint leaves, packed plus a few small sprigs for garnish
1 (8-ounce) jar picked cipollini onions
2 English cucumbers, peeled and sliced into 1/4-inch thick disks
2 tablespoons red wine vinegar
2 garlic cloves, lightly crushed with the side of a knife blade and quartered
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil
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