Couscous Salad with Roasted Tomatoes and Olives

How to prepare couscous salad with roasted tomatoes and olives

1. Cut the tomatoes in half (cherry tomatoes) or in quarters (if they are a bit larger, like mine). Place them in a baking tray with the unpeeled garlic and bake at 150°C for 1 hour. When done, let them cool for half an hour.
2. Meanwhile, pit the olives and slice them. Chop the parsley.
3. Cook the couscous in 750ml water. Drain it, place it in the salad bowl and then mix it with a tablespoon of olive oil. Let it cool.
5. The dressing: In a blender put water, oil (30ml), lemon juice, a little salt and pepper, roasted garlic and 1/2 cup roasted tomatoes. Blend until you get a smooth paste.
6. Pour the dressing over the cooked couscous, add olives, chopped herbs (parsley and thyme) and finally the rest of the roasted tomatoes. Mix gently and serve cold.

Print