Pearl, or Israeli, couscous is much larger and smoother than traditional couscous and makes a wonderful cool salad on summer's hottest days. Here, roasted tomatoes and garlic are the perfect backdrop to salty chunks of feta cheese.
Makes 6 servings
Tomatoes and Dressing
2 pints red grape or cherry tomatoes
3 large garlic cloves, 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
Couscous
2 3/4 cups vegetable broth
2 1/4 cups pearl (Israeli) couscous
1 tablespoon olive oil
1/4 cup chopped fresh mint
1 teaspoon chopped fresh oregano
8 ounces feta, crumbled
1 (16-ounce) can chickpeas
Preheat oven to 300 degrees.
Halve tomatoes through stem ends and arrange, cut sides up, in single layer in a large shallow (1-inch-deep) baking pan. Add unpeeled garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack for 30 minutes.
Peel garlic and puree with oil, water, lemon juice, salt, pepper and 1/2 cup roasted tomatoes in a blender or food processor until dressing is very smooth.
Bring broth to a boil in a 3-quart heavy saucepan, and stir in couscous. Simmer, uncovered, for 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.
Spread couscous in single layer on a baking sheet and cool 15 minutes.
Transfer couscous to a large bowl and stir in remaining ingredients, dressing and the rest of the roasted tomatoes. Add salt and pepper to taste.
Serve at room temperature.
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