Pearl Couscous with Olives and Roasted Tomatoes
by Deb
summer
Yield: 6 servings, heartilyPrep: 20 minutesCook: 1 hourTotal: 1 hour 50 minutes
Ingredients
You have 0 of 10
produce
- ○2 pintsgrape or cherry tomatoes
- ○1 teaspoonthyme(chopped fresh)
- ○3garlic cloves(left unpeeled)
- ○1 teaspoonlemon juice(fresh)
- ○1/2 cupKalamata or other brine-cured black olives(pitted and chopped)
- ○1/3 cupflat-leaf parsley(chopped fresh)
- ○1/4 cupmint(chopped fresh)
grain
- ○2 1/4 cupspearl couscous
pantry staple
- ·1/4 cupwater(warm)
- ·1/4 cupolive oil
- ○1 teaspoonkosher salt
- ·1/4 teaspoonblack pepper
other
- ○2 3/4 cupsvegetable broth
Instructions
- Heat oven to 300°F. Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer on a large baking sheet. Add garlic to pan and drizzle both tomatoes and garlic lightly with oil (about 1 tablespoon). Sprinkle with salt. Roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 20 to 30 minutes.
- 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 one layer on a baking sheet or plate and cool 15 minutes.
- Peel garlic and puree with 1/4 cup oil, water, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Combine roasted tomatoes, couscous, olives, parsley, mint, and thyme in a large bowl. Add dressing and toss gently to combine.
My notes
This recipe was refreshed with new photos in June 2017. My primary changes were to bump up the roasted temperature to get the tomatoes more cooked in the hour, to season the tomatoes and slightly rearrange the process to make it more logical.