Pearl Couscous with Olives and Roasted Tomatoes

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I made this Smitten Kitchen recipe, Pearl Couscous with Olives and Roasted Tomatoes, on repeat this summer. Studded with roasted grape tomatoes, Kalamata olives, garlic, lemon, parsley and mint, it’s loaded with flavor and the chewy texture of pearl (Israeli) couscous is truly irresistible. As a matter of fact, if your kids are caught up in the Bubble/Boba Tea obsession, this one’s for them!

And the great news is that none of the ingredients in this dish are seasonal, so it is something to serve all year round with your favorite protein and a nice green salad. Or, if you are like me, all by its lonesome. Enjoy!

Pearl Couscous with Olives and Roasted Tomatoes
Print Recipe

Pearl Couscous with Olives and Roasted Tomatoes

Ingredients

Tomatoes and Dressing

  • 2 pints grape or cherry tomatoes
  • 3 cloves garlic–unpeeled
  • 1/4 c olive oil, plus more for tomatoes
  • 1/4 c warm water
  • 1 tsp fresh lemon juice
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

Couscous

  • 2 3/4 c vegetable broth
  • 2 1/4 c pearl (Israeli) couscous 12 oz
  • 1/2 c Kalamata or other brine-cured black olives, pitted and chopped
  • 1/3 c chopped fresh flat-leaf parsley
  • 1/4 c chopped fresh mint
  • 1 tsp chopped fresh thyme

Instructions

Prepare tomatoes

  • 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.

Make Couscous

  • Meanwhile, 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.

Dressing

  • When the tomatoes are done and cooled slightly, peel garlic and puree with 1/4 cup oil, water, lemon juice, 1 teaspoon salt, 1/4 pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth. Adjust seasonings to taste.

Assemble and Serve

  • Transfer cooled couscous to a bowl and stir in olives, remainder of the roasted tomatoes, herbs, and dressing. Season to taste with more salt and pepper as needed.
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