Makes 6 servings, adapted from Smitten Kitchen
Note: You can make the roasted tomatoes, dressing, and couscous one day ahead and store separately, covered in the refrigerator. Bring everything to room temperature before combining the rest of the ingredients to make the salad.
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
- 2 3/4 cups vegetable or chicken broth
- 2 1/4 cups pearl (Israeli) couscous
- 1 tablespoon olive oil
- 1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
- 1/4 cup chopped parsley + 1/4 cup parsley microgreens. Reserve some microgreens for garnish
- 1/4 cup chopped fresh mint
- 1 teaspoon chopped fresh thyme
- Preheat oven to 250°F.
- To make the roasted tomatoes: Slice tomatoes in half lengthwise and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan for approximately 30 minutes.
- To make the dressing: Peel the cooled, roasted garlic and puree with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until very smooth.
- To make the couscous: Bring broth to a boil in a heavy saucepan, then add couscous. Simmer, uncovered, 6 minutes. Cover the pan and remove from heat. Let stand 10 minutes. Spread couscous on a baking sheet and let cool for 15 minutes. Transfer couscous to a bowl and stir in the remaining ingredients (reserving some microgreens for garnish). Add dressing, roasted tomatoes, and salt and pepper to taste. Garnish with microgreens.