Ingredients

dressing

• 1 1/2 Pounds Cherry Tomatoes
• 3 Cloves Garlic, Unpeeled
• 1/4 Cup Olive Oil
• 1/4 Cup Warm Water
• 1 Teaspoon Fresh Lemon Juice
• 1 Teaspoon Salt
• 1/4 Teaspoon Pepper

couscous

• 2 3/4 Cups Chicken Broth
• 2 1/4 Cups Pearl Couscous
• 1 Tablespoon Olive Oil
• 1/2 Cup Kalamata Olives, Pitted and Diced
• 1/3 Cup Fresh Parsley
• 1/4 Cup Mint
• 1 Teaspoon Chopped Fresh Thyme

Directions

1. Preheat oven to 250°F.
2. Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. 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 30 minutes.
3. Peel garlic and puree with oil, water, lemon juice, salt, pepper, and handful of roasted tomatoes in a blender until dressing is very smooth.
4. Bring broth to a boil in a heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.
5. 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, and salt and pepper to taste.
6. Roasted tomatoes, dressing, and couscous can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before proceeding.