Makes 6 servings
3 cups cherry tomatoes, cut in half
5 garlic large garlic cloves, left unpeeled
½ cup kalamata or other brine-cured black olives, pitted and chopped
1/3 cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint
1 tsp chopped fresh thyme
1-2 tbsp sambal oelek (optional, if you like it spicy!)
In a heavy saucepan, bring the broth to a broil and stir in the couscous. Let simmer, uncovered, for 6 minutes. Cover pan and remove from heat. Let stand for 10 minutes.
Transfer the couscous to a bowl and stir in the remaining ingredients, dressing, roasted tomatoes and salt & pepper to taste.
Notes: You can roast your tomatoes and make your dressing a day ahead if you keep them separately covered and chilled.