• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Couscous with Roasted Tomato

  • Recipe Submitted by on

Category: Tomatoes, Side Dishes

 Ingredients List

  • 4 lg 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; to taste
  • Freshly ground black pepper;
  • -to taste


2 tb Sherry vinegar
1 tb Honey
1 sm Jalapeno pepper; seeded,
-diced fine
1/4 ts Ground cumin
1/4 c Finely-chopped scallions
Salt; to taste
Freshly ground black pepper;
-to taste
4 tb Olive oil

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 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 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. 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. This recipe yields 4 servings.

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