Couscous With Roasted Tomato
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Cklive01 | 4 | Servings |
INGREDIENTS
| 10 | Plum shaped tomatoes -, to | |
| 12 halved seeded | ||
| 6 | T | Olive oil |
| 1 | c | Quick couscous, steamed |
| according | ||
| To package directions | ||
| 2 | T | Kalamata olives, pitted |
| chopped fine | ||
| 2 | T | Shredded basil |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 | T | Balsamic vinegar |
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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Nutrition (calculated from recipe ingredients)
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Calories: 192
Calories From Fat: 180
Total Fat: 20.3g
Cholesterol: 0mg
Sodium: 76.7mg
Potassium: 71mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: 1.2g
Protein: <1g