RCI-RC.006.0090.001
Pearl Couscous with Olives and Roasted Tomatoes
Always check the ingredients to make sure the product is vegan.
Prep8 min
Cook15 min
Total23 min
Servings4
Difficultyadvanced
Ingredients
- For Roasted tomatoes and Dressing:1 unit
- Red Grape or cherry tomatoes (depending on how much you like tomatoes)1 - 2 pints
- garlic cloves3 largeunpeeled
- 1/4 cup
- 1/4 unit
- 1 tsp
- 1 tsp
- 1/4 tsp
- For couscous:1 unit
- un-Chicken or vegetable broth2 3/4 cups
- pearl (Israeli) couscous2 1/4 cups
- 1 tbsp
- unpitted kalmata * 1/3 cup fresh1 jarflat-leaf parsley, chopped
- fresh mint1/4 cupchopped
- fresh thyme1 tspchopped
Method
1
Preheat the oven to 400°F (200°C). Rinse the red grape or cherry tomatoes and pat dry, then toss with 1/4 cup olive oil, salt, and black pepper in a bowl.
2
Arrange the oiled tomatoes on a baking sheet in a single layer. Add the 3 unpeeled garlic cloves to the sheet and roast in the preheated oven until the tomatoes are blistered and softened and the garlic is fragrant.
25 minutes
3
Remove the roasted tomatoes and garlic from the oven. Squeeze the softened garlic cloves from their skins into a small bowl and mash with a fork.
4
Whisk together the mashed garlic, 1 tsp lemon juice, and 1/4 cup warm water to create a light vinaigrette dressing. Set aside.
5
Bring 2 3/4 cups of chicken or vegetable broth to a boil in a large pot. Stir in the pearl couscous and 1 tbsp olive oil, then reduce heat to medium-low.
6
Simmer the couscous, stirring occasionally, until it absorbs the liquid and becomes tender with a slight firmness to the bite.
10 minutes
7
Transfer the cooked couscous to a large serving bowl. Pour the garlic vinaigrette over the warm couscous and toss gently to combine.
8
Fold in the roasted tomatoes, kalamata olives, 1/3 cup fresh flat-leaf parsley, 1/4 cup fresh mint, and 1 tsp fresh thyme until evenly distributed throughout the couscous.
9
Taste and adjust seasoning with additional salt and black pepper as needed. Serve warm or at room temperature.