Roasted Tomato Couscous Salad

Roasted Tomato Couscous Salad

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

July 16, 2018
: 6
: 10 min
: 10 min
: 20 min
: Easy

By:

Ingredients
  • 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
Directions
  • 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.


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