Thursday, August 11, 2011

Israeli Couscous with Olives and Roasted Tomatoes

Hey friends,

Sorry I suggested we start a recipe blog and then not add to it for 5 months. So here goes--I love israeli couscous. If you haven't had it before, the pieces are bigger than normal couscous.

For roasted tomatoes and dressing:
2 pt. red grape or cherry tomatoes (1 1/2 lbs)
3 large garlic cloves, unpeeled
1/4 c EVOO
1/4 c warm water
1 tsp. fresh lemon juice
1 tsp. salt
1/4 tsp. black pepper

Preheat oven to 250. Halve tomatoes through stem ends and arrage, cut sides up, in 1 layer in a large shallow (1 in. deep) baking pan. Add garlic to pan and roast in the middle of the oven for about 1 hour (until tomatoes are slightly shriveled around the edges. Cool in pan on a rack for 30 mins.

Peel garlic and puree with olive oil, water, lemon, salt, pepper, and 1/2 c roasted tomatoes in a blender until dressing is smooth.

For couscous:
2 3/4 c chicken broth
2 1/4 c Isreali couscous
1 Tbsp. EVOO
1/2 c Kalamata olives, pitted and chopped
1/3 c chopped fresh flat-leaf parsley
1/4 c chopped fresh mint
1 tsp. chopped fresh thyme

Bring broth to a boil in a 3 qt. heavy saucepan and stir in couscous, then simer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 mins.

Spread couscous in 1 layer on a baking sheet and cool 15 mins. Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.

This can all be made 1 day ahead if you keep the couscous and dressing seperate, covered, and chilled. Bring to room temperature before mixing them together.


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