Israeli Couscous With Slow Roasted Tomatoes
From jillk2000 16 years ago
- 18 minutes to make
- Serves 2
This is one of my new favorite side dishes. It's fantastic and so tasty. Slow roasting the tomatoes takes some extra time, but its worth the effort.
Ingredients
- FOR roastED tomatoes AND DRESSING shopping list
- 1 pt red grape or cherry tomatoes shopping list
- 1 large garlic clove, left unpeeled shopping list
- 3 tbs cup extra-virgin olive oil shopping list
- 3 tbs cup warm water shopping list
- 1/2 tsp. fresh lemon juice shopping list
- pinch of salt shopping list
- 1/8 tsp. black pepper shopping list
- FOR couscous shopping list
- 1 1/4 cup vege broth shopping list
- 1 cup pearl (Israeli) couscous shopping list
- 1/2 tbsp. olive oil shopping list
- 1/2 tsp. chopped fresh thyme (or a pinch of dried) shopping list
- 1/4 cup kalamata olives, chopped (optional) shopping list
How to make it
- 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 shallow 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.
- Peel garlic and purée with oil, water, lemon juice, salt, pepper, and 1/2 roasted tomatoes in a blender until dressing is very smooth.
- 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.
- Stir in remaining tomatoes, dressing, oil, olives (if using) and thyme.
The Rating
Reviewed by 4 people-
Love all the Meditteranean flavors here. Thanks.
wolfpackjack
in Raleigh loved it
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Try adding the dressing per your taste. It can reduce the tomato aspect of the dish. This was a hit with my 10-yr old and fussy chef husband.
kkailer
in Scottsdale loved it
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