Roasted Tomato & Olive Pearl Couscous

Name: Roasted Tomato & Olive Pearl Couscous
Prep time: 30

4.5

4.5 out of 5 stars (based on 6 reviews)

30 min prep

6 servings

Carrot Icon for Number of Ingredients Size

14 ingredients

Pearl couscous is a fabulously showy version of the pantry staple. It looks gorgeous and tastes delicious in this Roasted Tomato & Olive Pearl Couscous which is a macro version of tabbouleh that uses slow...

2 pints (4 cups) red grape or cherry tomatoes
3 large garlic cloves, unpeeled
¼ cup extra-virgin olive oil
¼ cup warm water
1 teaspoon fresh lemon juice
1 teaspoon salt
¼ teaspoon black pepper
2¾ cups Chicken Broth
2¼ cups pearl (Israeli) couscous
1 tablespoon olive oil
½ cup Kalamata or other brine-cured black olives, pitted and chopped
⅓ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint
1 teaspoon chopped fresh thyme

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Nutrition Facts

Calories

473 cals

Fat

15 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

10 g

Carbohydrates

75 g

Sugar

17 g

Fiber

5 g

Protein

12 g

Sodium

640 mg

Directions

Preheat oven to 250 degrees.
Halve tomatoes through stem ends and arrange cut sides up, in a single layer on a large baking pan with the unpeeled garlic. Roast in the middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.
Squeeze roasted garlic out of its skin and puree with the olive oil, water, lemon juice, salt, pepper, and ½ cup roasted tomatoes in a blender until dressing is very smooth.
Bring the chicken broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand for 10 minutes.
Spread couscous in 1 layer on a baking sheet and cool 15 minutes. Transfer couscous to a bowl and stir with the pureed dressing, roasted tomatoes, olives, parsley, mint, thyme and salt and pepper to taste.

Chef Tips

If you are on an anti microbial diet, remove 1 tablespoon of the oil for the salad dressing ingredients. Heat the oil in a wok or small skillet and sauté the fresh chopped herbs for 2 minutes. Add the hot oil and herbs to the blended dressing, and stir to mix. Make salad as directed.

Roasted tomatoes, dressing, and couscous can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before making the salad.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society