Couscous with Roasted Tomato

Total Time:
2 hr 10 min
10 min
2 hr

4 to 6 servings

  • 10 to 12 plum shaped tomatoes, halved and seeded
  • 6 tablespoons olive oil
  • 1 cup "quick" couscous, steamed according to package directions
  • 2 tablespoons Kalamata olives, pitted and finely chopped
  • 2 tablespoons shredded basil
  • Salt and freshly ground pepper to taste
  • 2 tablespoons balsamic vinegar
  • Preheat oven to 200 degrees. Cut the tomatoes in half and place them, cut-side down, on a baker's rack set in a roasting pan and placed in the 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 3 tablespoons olive oil and return them to the 200 degree oven for another 1 to 1 1/2 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. Cut the roasted tomato halves into quarters, and combine with the steamed couscous. Add the olives, basil, and adjust the seasoning. Serve hot, toss with 3 tablespoons of olive oil and 2 tablespoons of vinegar and serve.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
    00:01:03 - 0043599F1

    Not what you're looking for? Try:

    Couscous with Quick Preserved Lemon

    Recipe courtesy of Michael Chiarello