1 cluster (vine) tomato, quartered
1 roma tomato, quartered
10.5 oz (1 box) cherry tomatoes, halved
5 whole garlic cloves, (use 3 - 4 if you aren't a big fan)
1 and ½ cups (8 oz) pearl couscous (Israeli couscous)
1 and ¾ cup hot vegetable broth (or water)
¼ cup + 1 tablespoon olive oil, divided
½ teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons water
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
⅓ cup kalamata olives
3 scallions, chopped (green part only)
¼ cup parsley, chopped
¼ cup basil, chopped
Place a rack in the center of the oven and preheat oven to 250 degrees F.
Arrange all the tomatoes (cluster, roma, and cherry) cut sides down, in a baking sheet. Add garlic to pan and roast until tomatoes are slightly shriveled around edges, 1 hour. Cool in pan for 15 minutes when done.
While the tomatoes are baking, heat the vegetable stock in the microwave for a few minutes or until steam starts to release (mine took 3 minutes). Alternately, you could warm the stock in a saucepan until is starts to simmer. Place 1 tablespoon of olive oil in a 2 quart saucepan on medium heat and sauté the pearl (Israeli) couscous for 5 minutes. Add the stock to the couscous mixture. Lower the heat to medium low and cook covered for 12 minutes or until the liquid is absorbed. When couscous is cooked, spread on a baking sheet and allow to cool at least 15 minutes.
In a blender, combine the baked Roma tomato, cluster tomato, garlic cloves, ¼ cup olive oil, lemon zest, lemon juice, water, salt, pepper, and smoked paprika. Blend until smooth.
In a large bowl, combine the cherry tomatoes, pearl couscous, kalamata olives, parsley, and basil. Drizzle in the garlic tomato sauce and stir to combine. Let stand 5 minutes, all the dressing will get absorbed by couscous.