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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Evon Stereeter
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet and tangy dressing.
Wisdom Aheto
[email protected]This salad is a great way to showcase fresh, seasonal tomatoes. I like to use a variety of colors and sizes of tomatoes for a more visually appealing dish.
md ecahak
[email protected]I'm not a huge fan of tomatoes, but I really enjoyed this salad. The combination of flavors and textures was really appealing.
Ali Maro
[email protected]This salad is a great way to use up leftover rice or couscous. It's also a great make-ahead dish, so it's perfect for busy weeknights.
Frankie Vanity
[email protected]I was a bit skeptical about the combination of raw and cooked tomatoes, but I was pleasantly surprised at how well they worked together. The salad was light and refreshing, and the flavors were perfectly balanced.
Noah Adame
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also very versatile - you can add or remove ingredients to suit your taste.
ahmad azakir
[email protected]I was looking for a healthy and refreshing salad recipe and this one fit the bill perfectly. The combination of raw and cooked tomatoes is a nice touch and the herbs really brighten up the dish.
Md. Nur Alam islam
[email protected]This recipe is so easy to follow and the end result is delicious. I love that I can make it ahead of time and it still tastes great.
Lea Thalia Mekana
[email protected]I've been making this salad for years and it never disappoints. It's a great way to use up fresh tomatoes from the garden. I like to add a bit of feta cheese or crumbled goat cheese for extra flavor.
SA channel
[email protected]This salad was a hit at my last dinner party! The combination of raw and cooked tomatoes, fresh herbs, and fluffy couscous was a delightful mix of flavors and textures. My guests raved about it.