Israeli Roasted Tomato Couscous

Israeli Roasted Tomato Couscous
Israeli Roasted Tomato Couscous

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For roasted tomatoes and dressing

  • 2

    pints red grape or cherry tomatoes (1 1/2 pound)

  • 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

  • For couscous

  • 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

Roast tomatoes and make dressing: Preheat oven to 250°F. Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes. Peel garlic and purée with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth. Make couscous: Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes. Spread couscous in 1 layer on a baking sheet and cool 15 minutes. Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste. NOTE - upon reveiwing this recipe to share here with you I realized I forgot to reserve some roasted tomatoes for the final product. Ooops! It was still delicious!!

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