Dragon Salad - Couscous Summer Salad
By: Anna
Published: Thursday, July 7, 2011 - 4:57pm

Ingredients




2 pints red grape or cherry tomatoes (or 3 hothouse 3 large garlic cloves, unpeeled
1/4 cup Extra Virgin Olive Oil
1/4 cup warm water
2 Juice of lemons
1 teaspoon salt
1/4 teaspoon black pepper
2 3/4 cups chicken broth (vegetable broth would be fine too)
2 1/4 cups couscous (regular or whole wheat)
1/2 cup Kalamata or other brine-cured black olives
 cup (about 1 handful) torn or chopped fresh flat leaf parsley
1/4 cup torn or chopped fresh mint (again, about a handful)
 pound (or any decent-sized chunk) Feta Cheese (I actually used goat cheese, and it was

Preparation

1 Preheat oven to 250 degrees Farenheit 2 Halve tomatoes through stem ends ( from top to bottom, not across the middle) and arrange, cut side up, in one layer in a large, shallow baking pan. 3 Add garlic to pan and roast in the middle of the oven until tomatoes are slightly shriveled around the edges, about 1 hour. 4 Cool in pan on rack for 30 minutes, or until no longer hot. 5 While tomatoes are roasting, bring the broth to a boil in a 3 qt. saucepan. Stir in couscous, let simmer in pan for about two minutes. 6 Cover pan and remove from heat, let stand for 5-10 minutes (or, if you're using boxed couscous, just follow the cooking directions on the package). 7 When couscous has cooled, run your (clean!) hands through it to break up any clumps. 8 When garlic is cool enough to handle, peel it the garlic and using a small knife chop the garlic very finely. 9 Mix the garlic with the olive oil, warm water and the juice of one lemon in a small bowl or liquid measuring cup and whisk until combined. 10 It's best to get this as well mixed as possible, for which I broke out my Mexican molcajete grinding bowl. But a blender or food processor would work just as well.