Roast tomatoes and make dressing:
Preheat oven to 250°F.
Halve tomatoes through stem ends and arrange, cut sides up, in 1 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 a rack 30 minutes.
Peel garlic and purée with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a 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 1 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.
Cooks' note: ·Roasted tomatoes, dressing, and couscous can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before proceeding.
Modified from Gourmet Sept 2002
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|Serving Size: 1 Serving (631g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 849 (65%)|
|Amt Per Serving||% DV|
|Total Fat 94.3g||126 %|
|Saturated Fat 25.6g||128 %|
|Monounsaturated Fat 42.1g|
|Polyunsanturated Fat 19.2g|
|Cholesterol 421.7mg||130 %|
|Sodium 397.9mg||14 %|
|Potassium 1120.7mg||29 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 1.2g|
|Protein 105g||150 %|
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Calories per serving: 1302
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