Pearl Couscous With Slow Roasted Cherry Tomatoes, Parsley, Olives And Mint

1. 1

   Preheat oven to 325u00b0F. Cut tomatoes in half, coat with olive oil and arrange, cut sides up on a baking sheet. Add one garlic clove and roast until tomatoes are slightly shriveled around edges, about 35-45 minutes. Let cool on baking sheet before you try to remove them.

2. 2

   Puree in a blender, 1 small clove of garlic, 1/4 c. olive oil, 1/4 c. water, 2 tsp. lemon juice, salt, pepper, and a few of the roasted tomatoes until smooth. Set aside.

3. 3

   Heat 2 Tbls olive oil to large heavy sauce pan and add couscous. Stir until couscous browns slightly. Add chicken or vegetable broth and bring to a boil. Reduce heat and simmer, uncovered until just tender and most of the liquid has been absorbed. Cover pan and remove from heat. Let stand 15 minutes.

4. 4

   Place couscous in a bowl and stir in pureed dressing, remaining roasted tomatoes, olives, parsley, mint. Taste. Add salt and pepper if needed.

* Per serving · 4 servings · Values may vary.