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Ingredients:
For roasted tomatoes and dressing
2 pints grape or cherry tomatoes
3 large garlic cloves, peeled
1/4 cup extra-virgin olive oil
1/4 cup warm water
1 tsp fresh lemon juice
1 tsp salt
1/4 tsp black pepper
2-3/4 cups chicken broth
2-1/4 cups Urban Accents Middle East Couscous
1 Tbsp olive oil
1/2 cup Kalamata olives, pitted and chopped
1/3 cup chopped flat-leaf parsley
1/4 cup chopped mint
1 tsp chopped thyme
Directions:
Preheat oven to 250°F. Halve tomatoes and arrange, cut sides up, in single layer in a large shallow baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan for at least 30 min. Place ½ cup roasted tomatoes, roasted garlic, oil water, lemon juice and salt and pepper in blender; process until very smooth.
Bring broth to a boil in a 3-quart heavy saucepan. Stir in couscous and simmer, uncovered 6 min. Cover pan and remove from heat; let stand 10 minutes. Spread couscous in single layer on a baking sheet and cool 15 minutes. Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.
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