Pearl Couscous with Roasted Tomatoes

Lisa 'Gayle' Goff


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.

☆☆☆☆☆ 0 votes
5 Min
1 Hr
Stove Top


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


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


About this Recipe

Main Ingredient: Pasta
Regional Style: Greek
Dietary Needs: Vegetarian, Dairy Free, Soy Free
Other Tag: Quick & Easy