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
- 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