Marissa Hermer's Herb Couscous with Slow-Roasted Tomatoes

Name: Marissa Hermer's Herb Couscous with Slow-Roasted Tomatoes
Cuisine: Mediterranean
Ingredients: 1½ lbs. cherry tomatoes, halved; 2 red onions, peeled and cut into 8 wedges each; ¼ cup plus 3 tbsp. olive oil, divided; 2 tsp. kosher salt, divided; 1 tsp. black pepper, divided; 3 cups chicken stock or vegetable stock; 2½ cups uncooked pearl couscous; 1 cup pitted, roughly chopped kalamata olives; 1 cup finely chopped fresh flat-leaf parsley; ½ cup finely chopped fresh mint; ½ cup finely chopped fresh basil; 1½ tbsp. fresh lemon juice; 3 oz. feta cheese (about ¾ cup crumbled)

6 steps

Updated at: Thu, 17 Aug 2023 07:30:48 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories3057.5 kcal (153%)

Total Fat120.2 g (172%)

Carbs389.2 g (150%)

Sugars36.4 g (40%)

Protein102.6 g (205%)

Sodium7005.1 mg (350%)

Fiber34.4 g (123%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1.5 lbscherry tomatoes

halved

2red onions

peeled and cut into 8 wedges each

¼ cupolive oil

divided

2 tspkosher salt

divided

1 tspblack pepper

divided

3 cupschicken stock

or vegetable stock

2 ½ cupspearl couscous

uncooked

1 cupkalamata olives

pitted, roughly chopped

1 cupfresh flat-leaf parsley

1 ½ Tbspfresh lemon juice

¾ cupfeta cheese

Instructions

Step 1

1. Preheat oven to 250°. Line a large baking tray with parchment paper. Place cherry tomatoes, cut side up, and onion wedges on baking tray. Drizzle with 3 tablespoons olive oil, and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Bake until caramelized, sticky and sweet, about 2 hours.

Step 2

2. Meanwhile, bring stock to a boil in a large pot over medium-high heat. Add couscous, and simmer 6 minutes. Remove from heat; cover, and let stand until all of the stock is soaked up, about 10 minutes. Spread couscous on a large, clean baking tray to cool.

Step 3

3. Combine olives, chopped herbs, cooled couscous and roasted onions and tomatoes in a large bowl. Add lemon juice and remaining ¼ cup olive oil, 1 teaspoon salt and ½ teaspoon pepper, tossing to coat. Crumble feta over couscous, and serve.

Step 4

Serves 12

Step 5

Active time 30 minutes

Step 6

Total time 3 hours