Wednesday, March 27, 2013

Herbed Caramelized Tomato Whole Wheat Couscous

For this dish, I slightly adapted a recipe for Roasted Herbed Tomatoes from the fantastic  website, Tasting Table. Roasting the tomatoes brings out their sweetness, which is imperative in winter, when there's nary a delicious tomato to be had.

I prepared an entire box of Hodgson Mill Whole Wheat Couscous per the box instructions, then tossed in the vinaigrette and roasted herbed tomatoes, fluffing and combining everything gently with a fork. Along with a salad, this makes for a wonderful light lunch or dinner. Deeeeee-licious!

Hodgeson Mill, or other couscous variety, prepared per the box instructions

Lemony Basil Vinaigrette
1 Tablespoon olive oil
juice of one lemon
1/2 teaspoon sea salt (plus more to taste)
50 turns freshly cracked black pepper
handful of basil leaves, roughly chopped

Herbed Roasted Grape Tomatoes
Adapted from Tasting Table, Roasted Herbed Tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
about a Tablespoon olive oil to coat
one container (about a pint) grape tomatoes, halved

Preheat your oven to 375°F. 

Wash the grape tomatoes and dry them off as well as possible. Toss them in a bowl with the dried basil, oregano, salt, pepper and oil so they're evenly coated.

Lightly grease a baking sheet (or line one with silt-pat or parchment) and place the tomatoes on it, cut side up. Roast for about 20-30 minutes until the tomatoes are tender and slightly shriveled. Toss the roasted tomatoes into the couscous along with the vinaigrette, season to taste, and enjoy!