Israeli Cous Cous with Olives and Roasted Tomatoes

Like a lot of other people, I have been looking for some lighter recipes to start the new year. Which was true for about the first two days of January because my lady friends came over last night to make something cheese/sausage-tastic. Whoops.

During that ambitious two day attempt, I found this recipe. It was light but tasty, and I grilled some portabello mushrooms to make a bigger meal of it.  I took out the fresh mint, because I don't like mint, but add it on in if you like it!

Pearl Cous Cous with Olives and Roasted Tomatoes
From: SmittenKitchen

Ingredients

To roast tomatoes and make dressing:

2 pt red grape or cherry tomatoes (1 1/2 lb)
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 the cous cous:

2 3/4 cups chicken broth
2 1/4 cups pearl or 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 (optional)
1 teaspoon chopped fresh thyme

1. To roast tomatoes: Preheat oven to 250 degrees. Halve tomatoes lengthwise and place in a rimmed baking dish cut sides up. Add garlic (unpeeled) to pan and roast for one hour. Let cool.

2. In a food processor, puree garlic (peel it first), olive oil, lemon juice, salt, pepper and half of the roasted tomatoes until mixture is very smooth.

For the cous cous:

3. In a medium sized pot, bring broth to a boil and add cous cous. Simmer, uncovered,  for about 6 minutes. Cover pan and remove from heat. Let stand for about 10 minutes.

4. In a bowl, mix together cous cous, dressing, remaining roasted tomatoes, olives, parsley, thyme, (optional mint), and olive oil.




Roasted tomatoes:

The whole shebang: