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israeli couscous with roasted tomatoes and olives

26 Jul

This one goes out to my Israeli couscous obsessed friend Allison!  She loves to make lentil or couscous salads on Sunday.  That way she has a great lunch option all week-long.

I love how you puree some of the roasted tomatoes to make the dressing.

Israeli Couscous with Roasted Tomatoes and Olives

For roasted tomatoes and dressing:

  • 2 pints cherry or grape tomatoes, halved
  • 3 garlic cloves, unpeeled
  • 1/8 cup olive oil
  • 1/4 cup warm water
  • 1 tsp. fresh lemon juice
  • 1 tsp. salt
  • 1/4 tsp. freshly ground pepper

For couscous

  • 2 1/4 cups Israeli couscous
  • 2 3/4 cups vegetable broth (or chicken)
  • 15 Kalamata olives, chopped
  • 1/3 cup chopped fresh flat-leafed parsley
  • 1/4 cup chopped fresh mint
  • 1 tsp. chopped fresh thyme

Preheat oven to 250 F degrees.  Arrange tomatoes cut side up on a baking pan.  Add garlic to pan and roast until tomatoes are slightly shriveled around the edges, about 1 hour.  Cool 30 minutes.

Peel garlic and puree with water, olive oil, lemon juice, salt, pepper and 1/2 cup roasted tomatoes until smooth.

Bring broth to a boil and add couscous.  Stir, then simmer uncovered for 6 minutes.  Cover pan, remove from heat and let stand 10 minutes.  Spread couscous on a baking sheet and cool for 15 minutes.  Transfer to a large bowl and add dressing, olives. roasted tomatoes, herbs, salt and pepper to taste.

Makes 7 servings (each 3/4 cup) with a WWpts+ of 8 each

Recipe adapted from smitten kitchen

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One response to “israeli couscous with roasted tomatoes and olives

  1. Tammy Arnold

    July 26, 2011 at 7:40 pm

    So delicious! I was one of the lucky ones that got to try this before it was posted!!! It tasted wonderful! It was a real treat full of flavor!

     

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