Pearl Couscous with Olives and Roasted Tomatoes
(from Rachellovesdogs’s recipe box)
Source: Smittenkitchen.com
Serves 6 peopleCategories: Salad
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
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Preheat oven to 250°F.
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Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan.
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Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour.
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Cool in pan on a rack 30 minutes.
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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.
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Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes.
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Cover pan and remove from heat. Let stand 10 minutes.
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Spread couscous in 1 layer on a baking sheet and cool 15 minutes.
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Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.