I love couscous and particularly Israeli couscous. I decided to spice these up by adding roasted tomatoes coated with one of my favorite condiments, Harissa, which is a delicious, spicy North African sauce. I added basil, green onion, and feta to make this a perfect accompaniment to grilled chicken. But, you might even make this a main star of a summer lunch or a light dinner. Bon appetit!
Roasted Tomato Couscous
- 1 1/2 lb. tomatoes (I love Campari)
- 1 1/2 tbsp. Harissa
- 2 tbsp. olive oil
- 1 c. Israeli couscous
- 1 1/2 c. chicken broth
- 1/4 c. pine nuts
- 6 oz. Feta, diced
- 4 green onions, chopped
- 2 tbsp. basil, minced
- 2 tbsp. parsley, minced
- Juice of one lemon
- Salt and Pepper
- Step 1 Preheat the oven to 400 degrees.
- Step 2 Slice the tomatoes in chunks.
- Step 3 In a large bowl, combine the Harissa and 1 tbsp. of Olive Oil.
- Step 4 Add the sliced tomatoes along with a pinch of salt and pepper to taste. Stir to coat the tomatoes.
- Step 5 Put the tomatoes in a single layer on a sheet pan and place in the preheated oven for 20-25 minutes or until slightly browned.
- Step 6 Place in a large bowl and set aside to cool.
- Step 7 Meanwhile, in a medium sauce pan, heat 1 1/2 c. chicken broth and 1 tbsp. of olive oil until boiling.
- Step 8 Add the couscous, remove from heat and place a lid on for 10 minutes until the liquid is absorbed and the couscous are tender. Fluff with a fork and set aside.
- Step 9 In a nonstick skillet add the pine nuts over a medium heat. Allow the nuts to brown slightly, turning with a wooden spoon to brown on both sides. Remove from heat and add to the tomatoes and couscous.
- Step 10 Add the green onions, feta, basil, parsley and juice of one lemon.
- Step 11 Stir gently to combine.