Herb Couscous with Slow-Roasted Tomatoes

Herb Couscous with Slow-Roasted Tomatoes
Herb Couscous with Slow-Roasted Tomatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    oz. feta cheese (about 3/4 cup crumbled)

  • 1 1/2

    tbsp. fresh lemon juice

  • 1/2

    cup finely chopped fresh basil

  • 1/2

    cup finely chopped fresh mint

  • 1

    cup finely chopped fresh flat-leaf parsley

  • 1

    cup pitted, roughly chopped kalamata olives

  • 2 1/2

    cups uncooked pearl couscous

  • 3

    cups chicken stock or vegetable stock

  • 1

    tsp. black pepper, divided

  • 2

    tsp. kosher salt, divided

  • 1/4

    cup plus 3 tbsp. olive oil, divided

  • 2

    red onions, peeled and cut into 8 wedges each

  • 1 1/2

    lbs. cherry tomatoes, halved

Directions

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.

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