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Herb Couscous with Slow-Roasted Tomatoes

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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)

Details

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.

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