Tomatoes and Dressing
- 2 pints cherry tomatoes, halved
- 4 garlic cloves, peeled and left whole
- 2 ounces pancetta, diced
- 3 tablespoons extra virgin olive oil, plus 1 tablespoon for tomatoes
- ¼ cup water
- 2 teaspoons fresh lemon juice1 teaspoon salt Black pepper to taste
- 2 cups Israeli couscous
- 2 tablespoons olive oil
- 2 ¼ cups vegetable broth (homemade is best)
- ⅓ cup kalamata olives pitted and sliced
- ¼ cup crumbled feta or soft goat cheese
- ⅓ cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh oregano
- 2 teaspoons chopped fresh thyme
Preheat oven to 300°F. Arrange garlic and cherry tomatoes, halved side up, on a parchment-lined baking sheet. Drizzle with approximately 1 tablespoon of olive oil. Sprinkle with salt and pepper and roast for 1 hour, until edges of tomatoes appear shriveled. Allow tomatoes to cool.
For the pancetta: Sauté pancetta in a skillet over medium-high heat until crisp. Transfer pancetta with a slotted spoon to a paper-towel-lined plate. Reserve 1 tablespoon of pancetta drippings.
For the couscous: Heat oil in a saucepan over medium-high heat. Stir in the couscous and toast, stirring until lightly golden and fragrant, about 2-5 minutes. Add broth and bring to a rapid boil, then reduce heat to low, cover pan, and simmer until couscous is tender, about 10 minutes. Remove from heat. Spread couscous in a single layer on a baking sheet and allow to cool.
When the tomatoes have cooled, make the dressing. Place ½ cup tomatoes, olive oil, water, garlic cloves, 1 tablespoon pancetta drippings, lemon juice, and salt and pepper in a food processor and puree until smooth.
Place couscous, olives, herbs, pancetta, roasted tomatoes, and cheese in a large bowl and toss to combine. Drizzle in tomato dressing, stir, and adjust seasonings to taste.