350g cherry tomatoes, halved through the stem ends
3 large cloves garlic, unpeeled
2 tablespoons extra virgin olive oil
1/4 cup warm water
1 tablespoon lemon juice
salt and pepper to taste
Couscous: 1 1/2 cups stock or water
1 cup Israeli or Lebanese couscous
1 tablespoon olive oil
1/2 cup pitted kalamata olives, sliced
1/4 cup each: chopped parsley, mint
1 tablespoon chopped thyme
Preheat the oven to 180°C. Place the halved tomatoes — cut-side up — in a roasting pan. Add the garlic, sprinkle with the oil and roast for about 30 minutes, until the tomatoes start to shrivel around the edges. Cool.
To make a dressing: squeeze the garlic out of the skins. Combine with the water, lemon juice, seasonings and a 1/4 cup of the roasted tomatoes in a blender. Purée, until smooth.
To cook the couscous: stir it into the boiling water in a saucepan. Simmer gently, uncovered for 10-15 minutes or until very tender. Remove from the heat, cover the pan and stand for 10 minutes. Spread on a baking tray to cool.
Transfer to a bowl and add the dressing, reserved roasted tomatoes and all the other ingredients. Mix carefully. Serves 4-6.