Israeli Couscous With Slow Roasted Tomatoes |
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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 2 |
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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 |
1 pt red grape or cherry tomatoes |
1 large garlic clove, left unpeeled |
3 tbs cup extra-virgin olive oil |
3 tbs cup warm water |
1/2 tsp. fresh lemon juice |
pinch of salt |
1/8 tsp. black pepper |
for couscous |
1 1/4 cup vege broth |
1 cup pearl (israeli) couscous |
1/2 tbsp. olive oil |
1/2 tsp. chopped fresh thyme (or a pinch of dried) |
1/4 cup kalamata olives, chopped (optional) |
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 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.
4. Peel garlic and purée with oil, water, lemon juice, salt, pepper, and 1/2 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. Stir in remaining tomatoes, dressing, oil, olives (if using) and thyme.
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