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Ingredients
- 4 lrg Beefsteak tomatoes halved and seeded
- 3 Tbsp. Extra virgin olive oil
- 1 c. Quick couscous steamed according to package directions
- 2 Tbsp. Minced or possibly julienne basil Salt to taste Freshly grnd black pepper to taste
- 2 Tbsp. Sherry vinegar
- 1 Tbsp. Honey
- 1 sm Jalapeno pepper seeded, diced fine
- 1/4 tsp Grnd cumin
- 1/4 c. Finely-minced scallions Salt to taste Freshly grnd black pepper to taste
- 4 Tbsp. Extra virgin olive oil
Directions
- 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 a 200 degree oven for 15 min. After 15 min, the skins can be easily plucked off the tomatoes, using your fingers, a pair of tongs, or possibly a fork.
- Drizzle the peeled tomato halves with extra virgin olive oil and return them to the 200 degree oven for another 1 1/2 hrs, till 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 in the basil and adjust the seasoning. Drizzle with vinaigrette, and toss to combine.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 4 servings | |
| Calories 390 | |
| Calories from Fat 212 | 54% |
| Total Fat 23.95g | 30% |
| Saturated Fat 3.32g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 87mg | 2% |
| Total Carbs 38.08g | 10% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.43g | 3% |
| Protein 5.6g | 9% |
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