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- 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:
View Full Recipe at Picky Cook
