Ingredients

  • 1/2 teaspoon black pepper
  • 2 pints red grape or cherry tomatoes
  • 2 3/4 cups chicken broth (vegetable broth would be fine too)
  • 1/4 cup Extra Virgin Olive Oil
  • 1/3 pound feta cheese
  • 1/4 cup torn or chopped fresh flat leaf parsley
  • 1/4 cup fresh mint
  • 3 large garlic cloves, unpeeled
  • juice of 2 lemons
  • 1/2 cup Kalamata olives
  • 1 teaspoon salt (for sauce)
  • 1/4 cup warm water
  • 2 1/4 cups couscous (regular or whole wheat)

Ready In 90 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Preheat oven to 250 degrees Farenheit
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Step 2

  • Halve tomatoes through stem ends ( from top to bottom, not across the middle) and arrange, cut side up, in one layer in a large, shallow baking pan.
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Step 3

  • Add garlic to pan and roast in the middle of the oven until tomatoes are slightly shriveled around the edges, about 1 hour.Cool in pan on rack for 30 minutes, or until no longer hot.While tomatoes are roasting, bring the broth to a boil in a 3 qt. saucepan. Stir in couscous, let simmer in pan for about two minutes.Cover pan and remove from heat, let stand for 5-10 minutes (or, if you're using boxed couscous, just follow the cooking directions on the package).When couscous has cooled, run your (clean!) hands through it to break up any clumps.When garlic is cool enough to handle, peel it the garlic and using a small knife chop the garlic very finely.
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  • Length: 102 minutes

Step 4

  • Mix the garlic with the olive oil, warm water and the juice of one lemon in a small bowl or liquid measuring cup and whisk until combined.It's best to get this as well mixed as possible, for which I broke out my Mexican molcajete grinding bowl. But a blender or food processor would work just as well.
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