ISRAELI COUSCOUS WITH ROASTED TOMATOES

This is from a Gourmet recipe.   We cut the ½ cup of black olives, as I just can’t stand olives, but I’m sure they would be nice.  They might overwhelm, however, the lovely blend of fresh herbs – be generous with those herb measurements!  Talk about good and good for you.  This was also fantastic all week for lunch, with some leftover grilled chicken mixed in.

 

2 pints cherry tomatoes

3 – 5 garlic cloves, UNPEELED

¼ cup EVOO

1 teaspoon lemon juice

1 teaspoon salt

pepper

 

2 ¾ cups chicken stock

2 ¼ cups Israeli (pearled) couscous

1 tablespoon olive oil

1/3 cup parsley, chopped

¼ cup mint, chopped

1 teaspoon thyme, chopped

 

Preheat oven to 250.  Halve tomatoes and place, cut sides up, in one layer in large shallow baking pan.  Add garlic and roast until tomatoes are shriveling, about one hour.  Cool 30 minutes.

 

Peel garlic and puree in blender with oil, lemon juice, salt, pepper and ½ cup of tomatoes until very smooth.

 

Make couscous:  Bring stock to a boil in a 3 qt heavy saucepan.  Stir in couscous and simmer, uncovered 6 minutes.  Cover pan, remove from heat and let stand 10 minutes.  Fluff couscous, then transfer to a serving dish and fold in tomatoes and pureed dressing, adding salt and pepper to taste.

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