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Pearl Couscous with Olives and Roasted Tomatoes
Ingredients
  • subheading: For roasted tomatoes and dressing:
  • 2 pints red grape or cherry tomatoes (1 ½ pound)
  • 3 large garlic cloves, left unpeeled
  • ¼ cup extra-virgin olive oil
  • ¼ cup warm water
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • subheading: For couscous:
  • 2 ¾ cups chicken broth
  • 2 ¼ cups pearl (Israeli) couscous
  • 1 tablespoon olive oil
  • ½ cup Kalamata or other brine-cured black olives, pitted and chopped
  • ⅓ cup chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh mint
  • 1 teaspoon chopped fresh thyme
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