Pearled Couscous with Roasted Tomatoes
Serves 6, as a side
Adapted from Smitten Kitchen
1½ pounds cherry tomatoes, halved
3-4 cloves garlic, left unpeeled
¼ cup olive oil
¼ cup warm water
1 teaspoon lemon juice
Salt and pepper
2¼ cups (12 ounces) pearled couscous, also called Israeli couscous, cooked according to its packaging (use vegetable broth instead of water to cook the couscous)
½ cup black olive, pitted and chopped
⅓ cup fresh parsley, coarsely chopped
¼ cup fresh mint, coarsely chopped
1 teaspoon fresh thyme, chopped
Heat the oven to 300°F and arrange a rack in the middle of the oven. On a large baking sheet, arrange the tomato halves cut, cut side up, in 1 layer. Add unpeeled garlic to baking sheet and drizzle both with a bit of olive oil. Add a pinch of salt, to taste. Roast for about 1 hour, or until the edges of the tomatoes become slightly shriveled. Remove from the over and let the tomatoes cool for 20-30 minutes.
Once you’ve cooked the couscous, remove it from the heat and let it cool for at least 15-20 minutes.
To make the dressing, peel the roasted garlic and add to a blender along with ¼ cup olive oil, water, lemon juice, ½ cup of the roasted tomatoes, and salt and pepper, to taste. Puree until very smooth. Taste and adjust seasoning, to taste.
In a large serving bowl, mix the cooled couscous with the olives, remaining roasted tomatoes, herbs, and dressing. Season with salt and pepper, to taste.
Enjoy!
