Pearl Couscous with Olives and Roasted Tomatoes

Description
Always check the ingredients to make sure the product is vegan.

Ingredients

 * For Roasted Tomatoes and Dressing:
 * 1 - 2 pints red grape or cherry tomatoes (depending on how much you like tomatoes)
 * 3 large garlic cloves, unpeeled
 * 1/4 cup olive oil
 * 1/4 warm water
 * 1 tsp lemon juice
 * 1 tsp salt
 * 1/4 tsp black pepper
 * For Couscous:
 * 2 3/4 cups un-chicken or vegetable broth
 * 2 1/4 cups pearl (Israeli) couscous
 * 1 tbsp olive oil
 * 1 jar unpitted kalmata olives
 * 1/3 cup fresh, flat-leaf parsley, chopped
 * 1/4 cup fresh mint, chopped
 * 1 tsp fresh thyme, chopped
 * 1/3 cup fresh, flat-leaf parsley, chopped
 * 1/4 cup fresh mint, chopped
 * 1 tsp fresh thyme, chopped

Directions
Roast Tomatoes and make dressing:

Preheat oven to 250F.

Halve tomatoes through stem ends and arrange, cut sides up, in one layer in a large shallow baking pan. Add garlic to pan and roast in the middle of the oven until the tomatoes are slightly shriveled around edges, about 1 hour.

Peel garlic and puree with oil, water, lemon juice, salt, pepper and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.

Make cousous:

Bring broth to a boil in a heavy saucepan, stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.

Transfer couscous to a bowl and combine with the remaining ingredients, dressing, roasted tomatoes and salt and pepper to taste.