pearl couscous with roasted tomatoes
What a great way to use all those fresh herbs from the garden! This bright side dish goes great at a BBQ or pool party cause it can be served warm or cold and doesn't have any mayo or things that become iffy in the heat. I hope you enjoy it as much as I did.
prep time
5 Min
cook time
1 Hr
method
Stove Top
yield
Ingredients
- 2 3/4 cups chicken broth
- 2 1/4 cups pearl couscous
- 1/2 cup kalamata olives, chopped
- 1/2 cup flat leaf parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 teaspoon fresh thyme, stems removed
- 1 package grape tomatoes, halved
- 4 cloves fresh garlic
- 1/4 cup olive oil
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- - salt and pepper to taste
How To Make pearl couscous with roasted tomatoes
-
Step 1pre heat oven to 250 degrees
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Step 2place halved tomatoes in a single layer in a shallow baking pan and bake until they begin to shrivel a little (about 60 minutes)
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Step 3DRESSING: in a blender or bullet type blender, place peeled garlic, olive oil, water, lemon juice, salt & pepper and 1/2 of the tomatoes, blend until well pureed
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Step 4COUSCOUS: Bring chicken broth to a boil, add couscous, simmer uncovered 5 minutes, remove from heat, cover and let stand 10 minutes
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Step 5toss couscous with dressing, remaining tomatoes and the rest of the ingredients (olives, mint, thyme, parsley) you could also add things you like too like capers, celery, cucumber ect. but keep in mind you might need more dressing if you put too many things in, but that's an easy fix.
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Step 6Serve warm or chilled. ENJOY!!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta Sides
Category:
Pasta Salads
Category:
Other Salads
Tag:
#Quick & Easy
Diet:
Vegetarian
Diet:
Dairy Free
Diet:
Soy Free
Ingredient:
Pasta
Culture:
Greek
Method:
Stove Top
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