Couscous with Olives & Roasted Tomatoes

Side Dishes

INGREDIENTS

Tomatoes and Dressing:
2 pints grape or cherry tomatoes
3 large garlic cloves, unpeeled
1/4 cup olive oil
1/4 cup warm water
1 teaspoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

Couscous:
2-1/4 cups chicken broth
2-1/4 cups Israeli pearl couscous
1 tablespoon olive oil
1/2 cup Kalamata olives
1/3 cup chopped flat parsley

DIRECTIONS

1. Preheat oven to 250°.

2. Roast tomatoes and garlic cloves on large tray until shriveled for about 30 minutes to 1 hour.

3. Let cool about 30 minutes.

4. Peel garlic and purée with oil, water, lemon juice, salt, pepper and 1/2 cup roasted tomatoes in a blender until dressing is smooth.

5. For couscous, bring chicken broth to a boil and stir in couscous. Simmer uncovered for 6 minutes. Close fire, then cover and let stand or 10 minutes.

6. Spread couscous in one layer on a cookie sheet and let cool 15 minutes (to avoid clumping).

7. Transfer couscous to a bowl and stir in roasted tomatoes, olives and parsley.

8. Pour dressing over couscous and season with salt and pepper.