Category: Side Dishes -

Pearl Couscous with Olives and Roasted Tomatoes     

Ingredients:
2 pints grape or cherry tomatoes, halved
3 large garlic cloves, left unpeeled
1/4 cup olive oil, plus more for tomatoes
1/4 cup warm water
1 teaspoon fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon black pepper

1 can chicken broth
12 ounces pearl couscous
1/2 cup Kalamata, pitted and chopped
1/3 cup chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme

Preparation:
Heat oven to 300°F. Arrange tomatoes 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.

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

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

Date added: 2023-02-14
Number of visits: 2457