Herb Couscous with Slow-Roasted Tomatoes

By charlotteh371

Ingredients

• 1 1/2 lbs. cherry tomatoes, halved
• 2 red onions, peeled and cut into 8 wedges each
• 1/4 cup plus 3 tbsp. olive oil, divided
• 2 tsp. kosher salt, divided
• 1 tsp. black pepper, divided
• 3 cups chicken stock or vegetable stock
• 2 1/2 cups uncooked pearl couscous
• 1 cup pitted, roughly chopped kalamata olives
• 1 cup finely chopped fresh flat-leaf parsley
• 1/2 cup finely chopped fresh mint
• 1/2 cup finely chopped fresh basil
• 1 1/2 tbsp. fresh lemon juice
• 3 oz. feta cheese (about 3/4 cup crumbled)

Preparation

Step 1

Preheat oven to 250°. Line a large baking tray with parchment paper. Place cherry tomatoes, cut side up, and onion wedges on baking tray. Drizzle with 3 tablespoons olive oil, and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Bake until caramelized, sticky and sweet, about 2 hours.

2. Meanwhile, bring stock to a boil in a large pot over medium-high heat. Add couscous, and simmer 6 minutes. Remove from heat; cover, and let stand until all of the stock is soaked up, about 10 minutes. Spread couscous on a large, clean baking tray to cool.

3. Combine olives, chopped herbs, cooled couscous and roasted onions and tomatoes in a large bowl. Add lemon juice and remaining ¼ cup olive oil, 1 teaspoon salt and ½ teaspoon pepper, tossing to coat. Crumble feta over couscous, and serve.