Pearl Couscous with Olives and Roasted Tomatoes

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Ingredients

2 pints (1 1/2 pounds) grape or cherry tomatoes (1 1/2 lb)
3 large garlic cloves, left unpeeled
1/4 cup olive oil, plus more for tomatoes
1/4 cup warm water
1 teaspoon fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 3/4 cups vegetable broth
2 1/4 cups (12 ounces or 340 grams) pearl couscous, sometimes sold as Israeli couscous
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 teaspoon chopped fresh thyme

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