Couscous With Roasted Tomato
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Couscous With Roasted Tomato
  Couscous  
Last updated 6/12/2012 12:58:40 AM. Recipe ID 21486. Report a problem with this recipe.
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      Title: Couscous with roasted tomato
 Categories: 
      Yield: 4 Servings
 
MMMMM------------------MICHAEL'S PLACE #ML1A04-----------------------
      4    Beefsteak tomatoes, halved
           And seeded
      3 tb Olive oil
      1 c  "quick" couscous, steamed
           According to package
           Directions
      2 tb Chopped or julienne basil
           Salt and ground pepper to
           Taste

MMMMM------------------------VINAIGRETTE-----------------------------
      2 tb Sherry vinegar
      1 tb Honey
      1 sm Jalapeno pepper, seeded and
           Finely diced
    1/4 ts Ground cumin
    1/4 c  Finely chopped scallions
           Salt and pepper
      4 tb Olive oil
 
  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.
  
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook
  breadmachine mixes, homepage




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Recipe ID 21486 (Apr 03, 2005)

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