This pretty little gem of a recipe is the kind of meal my dreams are made of: simple to make, beautiful to look at, impossible to stop eating after one bowl, and perfect as a side dish or full meal.

It also includes all of my favorite ingredients… so maybe my opinion is biased.

 

Roasting the tomatoes and garlic brings out incredible natural flavors from the already wonderful ingredients. I’ve been obsessed with roasting tomatoes all Summer, and I’m not stopping anytime soon. Olives and fresh herbs (hello mint, parsley, and thyme!) made this dish undeniably awesome in the flavor department! The small speckles of couscous absorbed all the beauty of each ingredient gorgeously.

P.S. This was my first go with couscous, I am – again – a woman in love! I don’t know where these tiny dots of pasta have been hiding from me, but we have some major making up to do. If you want to make this dish vegetarian friendly, cook the couscous in vegetable stock instead of the chicken stock.

 

I made this as a side dish to some heartier fare, but somehow there still was not much of this left by morning…

I snuck bites all night long during quick “water” breaks to the kitchen. I was totally caught each time. But I can live with the shame pride of eating half of this alone… it’s really that good!

 

Pearl Couscous with Olives and Roasted Tomatoes – Gourmet | September 2002

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

 

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.

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.

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.

Spread couscous in 1 layer on a baking sheet and cool 15 minutes.

Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.

Cooks’ note: ·Roasted tomatoes, dressing, and couscous can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before proceeding.