Pearl Couscous with Olives and Roasted Tomatoes

By Mike_67

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

Details

Servings 4

Preparation

Step 1

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.
Cooks' note: •Roasted tomatoes, dressing, and couscous can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before proceeding.