Pearl Couscous with Olives and Roasted Tomatoes

(from Rachellovesdogs’s recipe box)

Source: smittenkitchen.com

Serves 6 people

Categories: Side

Ingredients

  • 2 pt red grape or cherry tomatoes (1 1/2 lb)
  • 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
  • 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

  1. Preheat oven to 250°F.

  2. Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan.

  3. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour.

  4. Cool in pan on a rack 30 minutes.

  5. Peel garlic and puree with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.

  6. Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes.

  7. Cover pan and remove from heat. Let stand 10 minutes.

  8. Spread couscous in layer on a baking sheet and cool 15 minutes.

  9. Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.

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

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