Pearl Couscous With Roasted Tomatoes


  • 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
  • 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


  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.

Excluded the mint and parsley and it still tastes great.