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
2
1/4 cups pearl (Israeli) couscous
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
tsp chopped fresh thyme
Directions
1.
Roast tomatoes and make dressing:
2.
Preheat oven to 250°F.
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 purée with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.
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.
10.
Roasted tomatoes, dressing, and couscous can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before proceeding.
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