Hey, folks!  It’s been a while, I know, but I haven’t really been cooking that much in the last month or so, and when I have been, it’s been repeats of things I’ve made on here in the past. But, if there would be any interest in a weekly post with recipes of Stuff I’ve Made this Week, I’d be happy to do a weekly roundup. I’ll put a question mark at the end so that folks can chime in.

I actually got to make this twice in the past week, and with slight variations each time.  This is a great summer recipe, especially with minimum and low temperature oven usage.

Pearl Couscous with Olives and Roasted Tomatoes
Makes enough to feed several people multiple days, or one person at minimum a week

Ingredients

  • 1 qt (1.5 lbs) cherry or grape tomatoes (if you have the ability, go for various hues, mine were from a combination of the farmer’s market and my own garden)
  • 5 large garlic cloves, unpeeled (can be increased if smaller, of if you like garlic)
  • .25 c olive oil
  • .25 c warm water
  • 1 t fresh lemon juice
  • 1 t salt
  • .5 t pepper
  • 2.75 c chicken stock (substitute Parmesan broth if you’re vegetarian)
  • 2.25 c Israeli/pearl couscous (you can also use Lebanese, which is bigger, but then add at least .5 c more of stock/broth to compensate)
  • 1 T olive oil
  • .5 c pitted Kalamata olives, chopped
  • .33 c fresh parsley, chopped (this can be left out)
  • .25 c fresh mint, torn
  • 1 t fresh thyme, chopped
  • (I also added a few chopped sprigs of oregano in one version)

Preheat your oven to 250, and while it does so, slice your cherry tomatoes in half, laying them out cut sides up on a baking sheet.  Add the unpeeled garlic, and roast in the oven for an hour, until they start to wrinkle at the edges.  Remove from the oven, and set to cool.

Peel the roasted garlic, and puree with oil, water, lemon juice, salt, pepper, and .5 c of roasted tomatoes until smooth.

Bring your stock to a boil in a large pot, stir in the couscous, and reduce to a simmer, cooking uncovered for the length of time specified in the couscous’ instructions (usually 6 minutes, go a bit longer if you do the larger Lebanese couscous).  Remove from heat, cover the pot, and let sit ten minutes. Then, take the baking sheet you used before and spread the couscous out in a single layer, and let it cool. 

(Both the dressing, tomatoes, and couscous can be made ahead of times.)

Take your remaining tomatoes, and your chopped olives, parsley, mint, and thyme, and add to the bowl, stirring in the couscous so that everything mixes together.  Then, add the dressing and give it a few more stirs, until you have something similar to the final picture. 

All of these amounts can be increased or decreased based on personal tastes/diet preferences. I prefer this either chilled, or just at room temperature.

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