Best 2 Balsamic Tomato Couscous Recipes
**Balsamic Tomato Couscous: A Flavorful and Versatile Dish**
Balsamic tomato couscous is a delightful dish that combines the tangy sweetness of balsamic vinegar with the vibrant flavors of fresh tomatoes and tender couscous. This versatile dish can be served as a main course, a side dish, or even a salad. With its simple ingredients and easy preparation, it's a perfect meal for busy weeknights or casual gatherings. This recipe collection features variations of the classic balsamic tomato couscous, including a vegetarian version, a chicken and vegetable rendition, and a refreshing summer salad. Each recipe offers a unique twist on the traditional dish, ensuring there's something for everyone to enjoy.
BALSAMIC TOMATO COUSCOUS
We had a potluck to attend where we had been asked to bring a side dish. I was craving couscous though I knew few (if any) of my friends would be willing to try it. Never mind, I moved forward! This is a slight adaptation of one I found in one of my favorite cookbooks "500 almost fat free pasta recipes." And truth be told, I brought very little home and got asked for the recipe!
Provided by ladypit
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium pan, bring the broth to a boil.
- When it is boiling add the basil and garlic and stir. Then add the couscous, cover the pan, and remove it from the heat. Let sit 5-10 minutes.
- Chop the tomatoes.
- In a small bowl mix the balsamic vinegar, the oil, and the pepper. Add the tomatoes.
- When the couscous is ready add the tomato mixture and mix well.
- Serve hot or cold.
Nutrition Facts : Calories 148.3, Fat 1.4, SaturatedFat 0.2, Sodium 7.6, Carbohydrate 28.6, Fiber 2.4, Sugar 2.4, Protein 4.7
GRILLED VEGETABLES IN BALSAMIC TOMATO SAUCE WITH COUSCOUS
The sweetness of grilled vegetables is balanced by a tart tomato sauce, which mixes perfectly with simple couscous. Preferably use a heavy grill pan. If you don't have one you can use a baking tray beneath an oven grill, or even roast the vegetables in a hot oven and then transfer them to a pan for the last part. But you will get more of the char-grill flavor if you use a pan. If you want to make more or less couscous, just use the same quantity of water as couscous. This dish keeps well, as the flavor of the vegetables seems to grow stronger. It is just as nice served lightly warmed for lunch as hot for a dinner, or use it as a cold dish in a selection of salads.
Provided by Christopher O'Hearn
Categories Fruits and Vegetables Vegetables Eggplant
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Remove the seeds from the pepper, and chop into strips about 1 to 2 inches long. Cut the eggplant crossways into rounds about 1/3 to 1/2 inch thick, and cut each one into 6 to 8 even chunks. Peel the onion, and chop into 8 portions. Trim the zucchini, and cut into thick slices.
- Heat grill pan over a high heat with a generous splash of olive oil. When it is very hot, add all the vegetables to the pan. Press down occasionally to get grill lines across them. Turn occasionally to prevent burning. Cook for about 15 minutes, or until the vegetables are evenly browned and cooked through.
- Stir broad beans into the vegetables. Add chopped tomatoes, and vinegar. Simmer for a few minutes while the couscous is prepared.
- Place couscous into a medium bowl. Add boiling vegetable stock, and stir with a fork. Keep lifting the couscous occasionally to prevent it sticking. It only takes 2 to 3 minutes to become soft. Place couscous in a large bowl or serving platter, and serve the vegetables on top.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 59.2 g, Fat 4.5 g, Fiber 10.9 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 326.1 mg, Sugar 12.6 g
Tips:
- Use ripe, flavorful tomatoes. This will ensure that your couscous has the best possible flavor.
- Choose a good quality balsamic vinegar. A cheap balsamic vinegar will have a harsh, acidic taste that will overpower the other ingredients in the dish.
- Don't be afraid to adjust the amount of balsamic vinegar in the recipe. Some people prefer a more pronounced balsamic flavor, while others prefer a more subtle taste.
- Serve the couscous warm or cold. It's delicious either way.
- Garnish the couscous with fresh herbs, such as basil, parsley, or cilantro. This will add a pop of color and flavor to the dish.
Conclusion:
Balsamic tomato couscous is a delicious and versatile dish that can be served as a main course or a side dish. It's easy to make and can be tailored to your own taste preferences. Experiment with different types of tomatoes, balsamic vinegars, and herbs to create a dish that you'll love.
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