Pearl Couscous With Olives And Roasted Tomatoes Recipe

Name: Pearl Couscous With Olives And Roasted Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For roasted tomatoes and dressing; 2 pt red grape or cherry tomatoes (1 1/2 lb); 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 couscous; 2 3/4 cups chicken broth; 2 1/4 cups pearl (Israeli) couscous; 1 tablespoon olive oil; 1/2 cup Kalamata or other brine-cured black olives, pitted and chopped; 1/3 cup chopped fresh flat-leaf parsley; 1/4 cup chopped fresh mint; 1 teaspoon chopped fresh thyme

Servings: persons

For roasted tomatoes and dressing
2 pt red grape or cherry tomatoes (1 1/2 lb)
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 couscous
2 3/4 cups chicken broth
2 1/4 cups pearl (Israeli) couscous
1 tablespoon olive oil
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 teaspoon chopped fresh thyme

1
Roast tomatoes and make dressing:
2
Preheat oven to 250Au00b0F.
3
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.
4
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.
5
Make couscous:
6
Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.
7
Spread couscous in 1 layer on a baking sheet and cool 15 minutes.
8
Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.
9
Note: Roasted tomatoes, dressing, and couscous can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before proceeding.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For roasted tomatoes and dressing, 2 pt red grape or cherry tomatoes (1 1/2 lb), 3 large garlic cloves, left unpeeled, 1/4 cup extra-virgin olive oil, and more.

Yes, Pearl Couscous With Olives And Roasted Tomatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pearl Couscous With Olives And Roasted Tomatoes

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