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Рецепт roasted tomato and olive couscous
by Picky Cook

this is another one of my go-to recipes when i am stuck with sub-par tomatoes.

i had them by the bowl full this summer

. it really came in handy this summer.

the flavors in this recipe are incredible. roasting brings out the best in the tomatoes, the vinegary bite of the olives matches perfectly with the tomatoes. i really like pearl (or Israeli) couscous. i am not a fan of the regular couscous - i think it disappears in a dish. the pearl sized holds up well against other ingredients. the tomato vinaigrette is bright and is a interesting use of the tomatoes. it helps get that tomato flavor into the couscous.

for other recipes to make when your tomatoes aren't the best, see...

Preheat oven to 250 degree F.

Quarter or halve tomatoes and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan (unpeeled), drizzle with olive oil, sprinkle with salt and pepper. Roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes. (I peel my tomatoes after they have been cooled)

Peel garlic and puree with oil, water, lemon juice, zest, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.

Make couscous:

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.

Spread couscous in 1 layer on a baking sheet and cool 15 minutes. Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes with their juices, and salt and pepper to taste.

Sprinkle with feta.

Do ahead: Roasted tomatoes, dressing, and couscous can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before proceeding.

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