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Pearl Couscous With Roasted Tomato Recipe 2010-06-25 11:00:10

Pearl Couscous With Roasted Tomato

Pearl Couscous With Roasted Tomato

From Gourmet

Pearl Couscous With Roasted Tomato Recipe 2010-06-25 11:00:10

Ingredients

  1. For roasted tomatoes and dressing
    2 pints red grape or cherry tomatoes (1 1/2 pound)
    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

Directions

  1. Roast tomatoes and make dressing: Preheat oven to 250°F. 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.
  2. Peel garlic and purée with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.
  3. Make couscous: 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.
  4. Spread couscous in 1 layer on a baking sheet and cool 15 minutes.
  5. Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.

Serves 6.

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