Vegan Lebanese Couscous with Roasted Tomatoes and Olives
 
 
Ingredients
  • Couscous
  • 2 3/4 cups vegetable broth (original used chicken broth)
  • 2 1/2 cups Lebanese Couscous
  • 1 tbsp olive oil
  • 1/2 cup pitted black olives, chopped
  • 1/3 cup fresh Italian Parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1 tsp fresh thyme, chopped
Roasted Tomatoes
  • 1 1/2 pounds small red tomatoes on the vine or cherry tomatoes
  • 4 garlic cloves, unpeeled
Dressing
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup warm water
  • 1 tsp fresh lemon juice
  • 1 tsp salt
  • 1/4 tsp black pepper
Instructions
  1. Preheat oven to 250° F.
  2. Spread out tomatoes and garlic on a large shallow baking pan or cookie sheet. Roast for about 1 hour, or until tomatoes have roasted. Cool for about 30 minutes.
  3. Remove the garlic, peel and put garlic, oil, water, lemon juice, salt, pepper and 1/2 the roasted tomatoes into a food processor or blender and purée until dressing is smooth. (*I did not add the roasted tomatoes).
  4. To make the couscous, bring the chicken stock to a boil in a large saucepan. Stir in the couscous and simmer, uncovered for 5-6 minutes then remove from the heat, cover and let it stand for 10 minutes. Pour into a colander and rinse to remove any starch that has accumulated.
  5. Spread couscous onto a large baking sheet, pat dry and cool for 15 minutes.
  6. Pour the couscous into a large serving dish, add the olive oil, olives, parsley, mint and thyme. Stir well to blend. Then add the rest of the roasted tomatoes and season with salt and pepper to taste.
  7. *Roasted tomatoes, dressing and couscous can be made a day ahead and kept separately chilled and covered. Bring to room temperature and then assemble to serve.
Notes
Adapted from Smitten Kitchen
Recipe by Just a Smidgen at https://justasmidgen.com/2012/11/11/the-field-of-crosses-calgary-alberta/