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Marinated Couscous with Pan-Roasted Tomatoes

The perfect summer main course, when tomatoes are at their most delcious!

2 cups spring or filtered water
sea salt
1 cup couscous
4-6 sun-dried tomatoes, packed in oil, drained, diced
1/2 cup oil-cured black olives, pitted, diced
1 tablespoon capers, drained
3-4 sprigs fresh basil, leaves removed, finely shredded
extra virgin olive oil
2 teaspoons chili paste
6-8 plum tomatoes, split lengthwise, do not peel or seed
1 bunch arugula

Bring water to a boil, with a pinch of salt. Stir in couscous, cover, turn off heat and set aside for 5-7 minutes. Fluff with a fork. Stir in tomatoes, olives, capers and basil. Set aside, loosely covered.

Place a small amount of oil in a skillet. Stir in chili paste, spread mixture over the pan bottom and turn heat to medium. Arrange tomatoes, cut-side down in the skillet and sprinkle with salt. Cover and reduce heat to low. Cook until the skin wrinkles and the cut-side of the tomatoes are lightly browned, 3-4 minutes.

To serve, arrange arugula on a platter, spoon couscous in the center and arrange tomatoes on top. Drizzle with a fruity olive oil and serve. Makes 4-6 servings. 


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