Categories: Side

Ingredients

• 2 pt red grape or cherry tomatoes (1 1/2 lb)
• 3 large garlic cloves, left unpeeled
• 1/4 cup extra-virgin olive oil
• 1/4 cup warm water
• 1 teaspoon fresh lemon juice
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 3/4 cups chicken broth
• 2 1/4 cups pearl (Israeli) couscous
• 1 tablespoon olive oil
• 1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint
• 1 teaspoon chopped fresh thyme

Directions

1. Preheat oven to 250°F.

2. Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan.

3. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour.

4. Cool in pan on a rack 30 minutes.

5. Peel garlic and puree with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.

6. Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes.

7. Cover pan and remove from heat. Let stand 10 minutes.

8. Spread couscous in layer on a baking sheet and cool 15 minutes.

9. Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.

10. Do ahead: Roasted tomatoes, dressing, and couscous can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before proceeding.

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