Roasted Tomato and Olive Pearl Couscous Salad

I love this salad so much that we generally end up eating the entire bowl shortly after making it.


Maybe it’s just pearl couscous that does it to us, or maybe it’s the garlicky dressing, but we’ve been making this Smitten Kitchen recipe for years and have yet to grow tired of it.


For roasted tomatoes and dressing
2 pt red grape or cherry tomatoes (1 1/2 lb)
3 large garlic cloves, left unpeeled
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

For couscous
2 3/4 cups chicken broth (or water)
2 1/4 cups pearl (Israeli) couscous
1 tablespoon olive oil
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped (I like to use a food processor)
1/3 cup chopped fresh flat-leaf parsley (optional)
1/4 cup chopped fresh mint (optional)
1 teaspoon chopped fresh thyme (optional)


1. Preheat the oven to 250 F.  Take a baking sheet and spread with olive oil, and then toss the halved tomatoes in it and spread it on the pan.  Sprinkle some salt and pepper.  When the oven is heated, cook for about one hour.

2. 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.

3. Once the couscous is done cooking, spread it on a baking sheet pan to let cool.

4. Take the garlic, 1/4 cup water, 1 tsp lemon juice, and 1/2 cup of tomatoes, 1/4 cup of olive oil and puree until smooth in a food processor.

5.  Toss the couscous with the garlic and lemon juice dressing, olives, and tomatoes.  Add parsley if you wish and season with salt and pepper to taste.

From Smitten Kitchen.

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