Real Recipes From Real Home Cooks ®

pearl couscous with roasted tomatoes

a recipe by
Lisa 'Gayle' Goff
Chula Vista, CA

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

Ingredients For pearl couscous with roasted tomatoes

  • 2 3/4 c
    chicken broth
  • 2 1/4 c
    pearl couscous
  • 1/2 c
    kalamata olives, chopped
  • 1/2 c
    flat leaf parsley, chopped
  • 1/4 c
    fresh mint, chopped
  • 1 tsp
    fresh thyme, stems removed
  • 1 pkg
    grape tomatoes, halved
  • 4 clove
    fresh garlic
  • 1/4 c
    olive oil
  • 1/4 c
  • 1 Tbsp
    fresh lemon juice
  • salt and pepper to taste

How To Make pearl couscous with roasted tomatoes

  • 1
    pre heat oven to 250 degrees
  • 2
    place halved tomatoes in a single layer in a shallow baking pan and bake until they begin to shrivel a little (about 60 minutes)
  • 3
    DRESSING: 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
  • 4
    COUSCOUS: Bring chicken broth to a boil, add couscous, simmer uncovered 5 minutes, remove from heat, cover and let stand 10 minutes
  • 5
    toss 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.
  • 6
    Serve warm or chilled. ENJOY!!!