Couscous with Roasted Tomato

INGREDIENTS

INSTRUCTIONS

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
the 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 3 tablespoons olive oil
and return them to the 200 degree oven for another 1 to 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. Cut the roasted tomato
halves into quarters, and combine with the steamed couscous. Add the
olives, basil, and adjust the seasoning. Serve hot, toss with 3
tablespoons of olive oil and 2 tablespoons of vinegar and serve. This
recipe yields 4 to 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8816 broadcast 02-07-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
08-13-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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