Pearl Couscous With Slow Roasted Cherry Tomatoes, Parsley, Olives And Mint

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

1. Preheat oven to 325u0b0F. 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.
2. 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.
3. 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.
4. Place couscous in a bowl and stir in pureed dressing, remaining roasted tomatoes, olives, parsley, mint. Taste. Add salt and pepper if needed.

red grape, garlic, extravirgin olive oil, warm water, lemon juice, kosher salt, freshly ground black pepper, chicken, pearl couscous, olives, parsley, fresh mint

Taken from food52.com/recipes/2504-pearl-couscous-with-slow-roasted-cherry-tomatoes-parsley-olives-and-mint (may not work)