Pearl Couscous with Olives and Roasted Tomatoes |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Ingredients:
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 |
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. Roast tomatoes and make dressing: 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. 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.
3. 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.
4. 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.
5. Spread couscous in 1 layer on a baking sheet and cool 15 minutes.
6. Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.
7. 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.
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