This is my new favorite side dish. It is super easy and loaded with flavor. We had friends in town this month and took a picnic dinner down my the water around sunset and this was a wonderful along side our sandwiches. It’s good warm, room temperature or even better cold the next day for lunch. Add some chicken or tuna and this would be a great meal in itself.

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Pearl Couscous with Roasted Tomatoes
Recipe adapted from epicurious.com

For roasted tomatoes and dressing:

  • 2 pints cherry tomatoes (1 1/2 pound)
  • 3 large garlic cloves, left unpeeled
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup warm water
  • 1 t fresh lemon juice
  • 1 t salt
  • 1/4 t black pepper

Preheat oven to 250°F. Halve tomatoes through stem ends and arrange, cut sides up, in 1 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 on a rack 30 minutes. Peel garlic and purée with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.

For couscous:

  • 2 3/4 cups chicken broth
  • 2 1/4 cups pearl (Israeli) couscous
  • 1 T olive oil
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh mint

Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes. Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.

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Images: sammyw

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