Pearl Couscous with Slow Roasted Cherry Tomatoes, Parsley, Olives and Mint

A friend passed this recipe to us a few years back. We have made it again and again. Feel free to play with proportions. The slow roasted tomatoes are delicious on their own as a side or tossed with salad.

Serves 6

2 pints red grape or cherry tomatoes
2 cloves garlic
1/4 c. extra-virgin olive oil, plus some for roasting tomatoes and cooking couscous
1/4 c. warm water
2 tsp. fresh lemon juice
Kosher salt and freshly ground black pepper
3 1/2 cups chicken or vegetable broth
3 c. Israeli pearl couscous
1 c. pitted Kalamata olives, sliced in half
1/2 c. chopped fresh flat-leaf parsley
1/4 c. chopped fresh mint

Preheat oven to 325°F. 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.

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.

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.

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