roasted tomato and olive couscous Recipe

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2 votes | 1148 views
 

Ingredients

  • spaghetti with grilled tomatoes and lemon
  • slow roasted tomato sauce
  • roasted tomato and olive couscous
  • Gourmet, September 2002
  • Makes 6 servings
  • For roasted tomatoes and dressing
  • 4 cups tomatoes
  • 4 large garlic cloves, left unpeeled
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup warm water
  • 1 teaspoon fresh lemon juice
  • zest of 1 lemon
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • For couscous
  • 2 3/4 cups vegetable stock
  • 2 1/4 cups pearl (Israeli) couscous
  • 1 tablespoon olive oil
  • 1/2 cup olives pitted and chopped (I used green olives - the original calls for Kalmata)
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh thyme
  • feta cheese for sprinkling on top
  • Roast tomatoes and make dressing:

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