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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.