RAW AND COOKED TOMATO AND HERB SALAD WITH COUSCOUS
This is an adaptation of a recipe from Yotam Ottlenghi's cookbook "Plenty." I liked his idea of combining two different types of couscous, as well as both roasted and fresh tomatoes. The roasted tomatoes coat the couscous and add depth to the overall flavor of the dish.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h45m
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment. Place the couscous in a microwave-safe bowl and add salt to taste (about 1/2 teaspoon) and 2 teaspoons of the olive oil. Toss together. Cover by 1/2 inch with hot or boiling water. Cover the bowl tightly and let sit 30 minutes, or until all of the water has been absorbed. Fluff with forks and transfer to a large bowl. If you want the couscous to be really fluffy, once it has absorbed the water, cover the bowl with a plate and microwave for 3 minutes. Remove the bowl from the microwave carefully (it will be hot) and carefully remove the plate. Allow to cool slightly. Add the cooked Israeli couscous or sorghum.
- Meanwhile, core the plum tomatoes, quarter lengthwise and toss with 1 teaspoon of the olive oil and salt and pepper to taste. Place on the baking sheet in a single layer and place in the oven. Roast 30 minutes and remove from the heat. Allow to cool. Pull off the skins from the wedges (they will be loose and will come off in the salad if you don't do this now) and toss, along with any juice from the baking sheet, with the couscous. The tomatoes will break down and clump with the couscous. Add the chopped herbs.
- Dice the heirloom tomatoes and place in a bowl. Add salt and pepper to taste, the garlic, balsamic vinegar, sherry vinegar, and remaining olive oil and toss together. Add to the couscous and combine well. Mound onto a platter, garnish with basil leaves and cherry tomatoes, and serve.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 2 grams
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Veer Baba
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's packed with tomatoes, herbs, and couscous, all of which are good for you.
Narvana_ Ayman
[email protected]I'm always looking for new ways to use couscous, and this salad is a great option. It's light and refreshing, and the couscous adds a nice nutty flavor.
Syrie Galaga
[email protected]This salad is a great make-ahead dish. I made it the night before, and it was even better the next day.
Taryn Chapman
[email protected]I'm not a big fan of tomatoes, but I actually really enjoyed this salad. The combination of flavors was really nice, and the tomatoes weren't too overpowering.
Tiffany Teague
[email protected]This salad is a great way to use up leftover tomatoes. I had a bunch of tomatoes that were starting to go bad, and this salad was a great way to use them up.
Abder rabbih
[email protected]I followed the recipe exactly, but my salad didn't turn out as flavorful as I expected. I think I might have used too much olive oil, which overpowered the other flavors.
Farid Ahmad
[email protected]I thought this salad was just okay. The flavors were a bit bland for my taste, and the couscous was a little too dry.
Abdullah Bacha
[email protected]This salad was easy to make and very delicious. I used fresh tomatoes from my garden, and the flavor was amazing. I will definitely be making this salad again.
Trinity Baker
[email protected]I made this salad for a potluck, and it was a hit! Everyone loved the unique flavor combination of the tomatoes, herbs, and couscous.
JAMES ASHABA
[email protected]This is a great recipe for a light and healthy summer meal. The couscous provides a good base for the salad, and the tomatoes and herbs add a lot of flavor. I would definitely recommend this recipe to others.
Lady Bino
[email protected]This salad was a refreshing and flavorful dish. The combination of raw and cooked tomatoes gave it a nice textural contrast, and the herbs added a pop of freshness. I especially enjoyed the tangy dressing, which really brought all the flavors togethe