Phoenix Cooks — Les Petites Gourmettes

Ingredients

• 1 1/2 pounds cherry or grape tomatoes, halved
• 4 large garlic cloves, peeled and minced
• 2 springs fresh thyme
• 5 tablespoons olive oil, divided
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup warm tap water
• 1 tablespoon red wine vinegar
• 1 teaspoon fresh lemon juice
• 2 3/4 cups vegetable or chicken broth
• 2 1/4 cups Israeli (pearl) couscous (12 ounces)
• 1 cup Kalamata olives, pitted and chopped
• 1/3 cup minced Italian parsley
• 2 tablespoons minced fresh mint
• 1 tablespoon minced oregano leaves
• 1 teaspoon fresh thyme leaves