Roasted Tomato and Black Olive Couscous - Robert Sinskey Vineyards & Wilding Farm
Roasted cherry tomatoes, garlic, thyme, and Kalamata olives in a flavorful couscous dish perfect for warm or cold serving. Serves 6-8.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.robertsinskey.com.
Ingredients
- 2 pints cherry tomatoes, cut in half
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 3 large garlic cloves, peeled and sliced thinly
- 6 fresh bushy thyme sprigs
- 2 large shallots, peeled and trimmed
- 2¾ cups couscous
- ½ cup chopped Kalamata olives
- Fresh lemon juice
- ⅓ cup finely chopped fresh flat leaf parsley
- ¼ cup medium chopped fresh mint
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