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Pearl Couscous with Olives and Roasted Tomatoes

Smitten Kitchen
  • 6 minutes
  • Serves

INGREDIENTS

1/3 cup

Flat-leaf parsley, fresh

3

Garlic cloves, large

2 pints

Grape or cherry tomatoes

1/4 cup

Mint, fresh

1 tsp

Thyme, fresh

2 3/4 cups

Vegetable broth

1 tsp

Lemon juice, fresh

1

(12 ounces or 340 grams) pearl Couscous

1/4 tsp

Black pepper

1 tsp

Kosher salt

1/4 cup

Olive oil

1/4 cup

Water

1/2 cup

Kalamata or other brine-cured black olives, pitted and chopped