pearl couscous with roasted tomatoes

24 Pinches 1 Photo
Chula Vista, CA
Updated on May 27, 2014

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 1
    pre heat oven to 250 degrees
  • Step 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)
  • Step 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
  • Step 4
    COUSCOUS: Bring chicken broth to a boil, add couscous, simmer uncovered 5 minutes, remove from heat, cover and let stand 10 minutes
  • Step 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.
  • Step 6
    Serve warm or chilled. ENJOY!!!

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