Here’s one that I’ve made a few times. The original recipe calls for you to roast the tomatoes in the oven, cool the tomatoes and cool the couscous – but I don’t have the patience for all that. So I just pan-fry the tomatoes and mix things up when it’s still warm. Since I haven’t roasted the tomatoes I can’t tell you if it’s any better, but I can tell you that my version is pretty darn good.
Meat-lovers can add sliced and fried chicken, but as usual, I prefer the dish without meat.
Pearl Couscous with Olives and Roasted Tomatoes
Adapted from Gourmet, September 2002.
Makes 6 servings
For tomatoes and dressing
2 pt red grape or cherry tomatoes (1 1/2 lb)
3 large garlic cloves, peeled and chopped
1/4 cup extra-virgin olive oil
1/4 cup warm water
1 teaspoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon chili pepper flakes
For couscous
2 3/4 cups chicken broth
2 1/4 cups pearl (Israeli) couscous
1 tablespoon olive oil
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 teaspoon chopped fresh thyme
Prepare tomatoes and make dressing:
Pour a few tablespoons of olive oil into a frying pan. Add garlic. Halve tomatoes through stem ends and cook in the pan until the tomato skins is just slightly shriveled.
Puree remaining oil, water, lemon juice, salt, pepper, chili pepper flakes, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.
Make couscous:
Bring 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 10 minutes.
Transfer couscous to a large bowl and stir in remaining ingredients, dressing, pan-fried tomatoes, and salt and pepper to taste. Try not to eat entire bowl at once.
