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

1. 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.

2. Once you’ve cooked the couscous, remove it from the heat and let it cool for at least 15-20 minutes.

3. 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.

4. 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.

5. Enjoy!