I love how recipes have a way of hopping around the internet. I saw this recipe on Smitten Kitchen, who saw it on Gourmet. Hopefully, someone will see it here and want to try it. Good thing, too, ’cause it’s lip-smacking good. I added some bite-sized pieces of grilled chicken to mine, which worked quite well. I also didn’t realize I was a little short on my Kalamata olives, so I supplemented with some Israeli olives. (it worked!)
Pearled couscous with olives and roasted tomatoes
for the roasted tomatoes:
2 pints red grape or cherry tomatoes (1 1/2 pounds)
3 large garlic cloves, left unpeeled
1/4 cup extra virgin olive oil
1/4 cup warm water
1 teaspoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
for the couscous:
2 3/4 cups chicken broth
2 1/4 cup pearl (Israeli) couscous
1/2 cup Kalamata olives, pitted and chopped
1/3 cup chopped fresh flat leaf parsley
1/4 cup chopped fresh mint
1 teaspoon chopped fresh thyme
Preheat oven to 250 degrees F.
Halve tomatoes and arrange in 1 layer in a large shallow (1″ deep) baking pan, sprayed with nonstick spray. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack for 30 minutes.
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.
Make the couscous: Bring the broth to a boil in a 3 quart heavy saucepan and stir in the couscous; then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 6 minutes.
Spread couscous in 1 layer on a baking sheet and cool 15 minutes. Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, (grilled chicken, if you so desire), and salt and pepper to taste. Makes 6 servings.