Pearl Couscous with Olives and Roasted Tomatoes

Roasted Tomatoes and Dressing:
2 pints red grape or cherry tomatoes (1 1/2 lb.)
3 lg. garlic cloves, left unpeeled
1/4 c. extra-virgin olive oil
1/4 c. warm water
1 tsp. fresh-squeezed lemon juice
1 tsp. salt
1/4 tsp. black pepper

Couscous:
2 3/4 c. chicken broth
2 1/4 c. pearl (Israeli) couscous
1 tbsp. olive oil
1/2 c. Kalamata or other brine-cured black olives, pitted and chopped
1/3 c. chopped fresh flat leaf parsley
1/4 c. chopped fresh mint
1 tsp. chopped fresh thyme

Preheat oven to 250°F. Halve tomatoes through stem ends and arrange, cut sides up, in a single layer in a large, shallow (1-inch deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on rack 30 minutes.

Peel garlic and puree with oil, water, lemon juice, salt, pepper, and 1/2 c. roasted tomatoes in blender until dressing is very smooth.

Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes. Spread couscous in single layer on a baking sheet and cool 15 minutes.

Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.