·Roasted tomatoes, dressing, and couscous can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before proceeding.
Recipe information
Total Time
2 1/2 hr
Yield
Makes 6 servings
Ingredients
For roasted tomatoes and dressing
For couscous
Preparation
Roast tomatoes and make dressing:
Step 1
Preheat oven to 250°F.
Step 2
Halve tomatoes through stem ends 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 on a rack 30 minutes.
Step 3
Peel garlic and purée with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.
Make couscous:
Step 4
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.
Step 5
Spread couscous in 1 layer on a baking sheet and cool 15 minutes.
Step 6
Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.
