Dragon Salad - Couscous Summer Salad

1. 1

   Preheat oven to 250 degrees Farenheit

2. 2

   Halve tomatoes through stem ends ( from top to bottom, not across the middle) and arrange, cut side up, in one layer in a large, shallow baking pan.

3. 3

   Add garlic to pan and roast in the middle of the oven until tomatoes are slightly shriveled around the edges, about 1 hour.

4. 4

   Cool in pan on rack for 30 minutes, or until no longer hot.

5. 5

   While tomatoes are roasting, bring the broth to a boil in a 3 qt. saucepan. Stir in couscous, let simmer in pan for about two minutes.

6. 6

   Cover pan and remove from heat, let stand for 5-10 minutes (or, if you're using boxed couscous, just follow the cooking directions on the package).

7. 7

   When couscous has cooled, run your (clean!) hands through it to break up any clumps.

8. 8

   When garlic is cool enough to handle, peel it the garlic and using a small knife chop the garlic very finely.

9. 9

   Mix the garlic with the olive oil, warm water and the juice of one lemon in a small bowl or liquid measuring cup and whisk until combined.

* Per serving · 4 servings · Values may vary.