Israeli Cous Cous with Roast Tomatoes and Olives

A recipe from smitten kitchen!



For roasted tomatoes and dressing
2 punnets red grape tomatoes
3 large garlic cloves, 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 couscous
2 3/4 cups chicken stock
2 1/4 cups Israeli couscous
1 tablespoon olive oil
1/2 cup Kalamata
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 teaspoon chopped fresh thyme

Roast tomatoes and make dressing:
Preheat oven to 125C.

I halved tomatoes through stem ends and placed cut sides up, in a single layer in a large shallow baking pan. I added garlic to the pan and roasted for about 45mins. Cooling only took about 10mins before the tomatoes could be used in a blender!

Garlic was peeled and pureed with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing was semi smooth.

To make cous cous: I brought the stock to a boil in a heavy saucepan and stirred in cous cous, then simmered, uncovered, for 6 minutes. I then turned off the gas and left the cous cous to set for about 10 minutes.

After all this was ready it was time to combine it with the chopped herbs and olives.

Oh man, so good. Even for my boy and housemate :D