Couscous with roasted tomato
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Beefsteak tomatoes, halved | |
| And seeded | ||
| 3 | tablespoons | Olive oil |
| 1 | cup | \"quick\" couscous, steamed |
| According to package | ||
| Directions | ||
| 2 | tablespoons | Chopped or julienne basil |
| Salt and ground pepper to | ||
| Taste | ||
| 2 | tablespoons | Sherry vinegar |
| 1 | tablespoon | Honey |
| 1 | small | Jalapeno pepper, seeded and |
| Finely diced | ||
| ¼ | teaspoon | Ground cumin |
| ¼ | cup | Finely chopped scallions |
| Salt and pepper | ||
| 4 | tablespoons | Olive oil |
Directions
MICHAEL'S PLACE #ML1A04
VINAIGRETTE
Preheat oven to 200 degrees. Cut the tomatoes in half and place them, cutside down, on a baker's rack set in a roasting pan and placed in a 200 degree oven for 15 minutes. After 15 minutes, the skins can be easily plucked off the tomatoes, using your fingers, a pair of tongs, or a fork.
Drizzle the peeled tomato halves with olive oil and return them to the 200 degree oven for another 11/2 hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.
Prepare the vinaigrette by combining the vinegar, honey, jalapeno, cumin, scallions and salt and pepper in a mixing bowl. Whisk together thoroughly before slowly drizzling in the oil completely. Cook the couscous according to the package directions. Cut the roasted tomato halves into quarters, and combine with the steamed couscous. Add the basil and adjust the seasoning. Drizzle with vinaigrette. And toss to combine.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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