Pearl Couscous with Olives and Roasted Tomatoes

• 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
• 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

1. Preheat oven to 250F.
2. Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan.
3. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour.
4. Cool in pan on a rack 30 minutes.
5. Peel garlic and puree with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.
6. Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes.
7. Cover pan and remove from heat.
8. Let stand 10 minutes.
9. Spread couscous in 1 layer on a baking sheet and cool 15 minutes.
10. Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.

red grape, garlic, extravirgin olive oil, warm water, lemon juice, salt, black pepper, chicken broth, pearl, olive oil, black olives, parsley, fresh mint, thyme

Taken from www.epicurious.com/recipes/food/views/pearl-couscous-with-olives-and-roasted-tomatoes-107025 (may not work)