Name: Couscous with Roasted Tomato
Ingredients: 4 lg Beefsteak tomatoes; halved and seeded; 3 tb Olive oil; 1 c Quick couscous; steamed according to package directions; 2 tb Chopped or julienne basil; Salt; to taste; Freshly ground black pepper; to taste; 2 tb Sherry vinegar; 1 tb Honey; 1 sm Jalapeno pepper; seeded, diced fine; 1/4 ts Ground cumin; 1/4 c Finely-chopped scallions; Salt; to taste; Freshly ground black pepper; to taste; 4 tb Olive oil

Our crimes merited our sufferings, but His own mercy made Him a sufferer for us; for us He sweat those drops of blood, for us He trod the winepress alone, for us He assuaged the rigor of divine justice, for us, who were not only miserable, but offending creatures, and overwhelmed with more sins to be hated, than with misery to be pitied. He was crucified for us by His love, who deserved to die by His power, and laid the highest obligation upon us, who had laid the highest offenses upon Him.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Side dish, Tomatoes	4	Servings

INGREDIENTS

4	lg	Beefsteak tomatoes; halved and seeded
3	tb	Olive oil
1	c	Quick couscous; steamed according to package directions
2	tb	Chopped or julienne basil
		Salt; to taste
		Freshly ground black pepper; to taste
2	tb	Sherry vinegar
1	tb	Honey
1	sm	Jalapeno pepper; seeded, diced fine
1/4	ts	Ground cumin
1/4	c	Finely-chopped scallions
		Salt; to taste
		Freshly ground black pepper; to taste
4	tb	Olive oil

INSTRUCTIONS

VINAIGRETTE
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 a 200
degree 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 olive oil and return them to the 200
degree oven for another 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. Prepare the
vinaigrette by combining the vinegar, honey, jalapeno, cumin, scallions and
salt and pepper in a mixing bowl. Whisk together thoroughly before slowly
drizzling in the oil completely. Cook the couscous according to the package
directions. Cut the roasted tomato halves into quarters, and combine with
the steamed couscous. Add the basil and adjust the seasoning. Drizzle with
vinaigrette, and toss to combine. This recipe yields 4 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco >From the TV FOOD
NETWORK - (Show # ML-1A04 broadcast 02-16-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-28-1997
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 30,
1998

A Message from our Provider:

“What’s missing in the name ‘JES S’? U!”

Because we are in Christ, there are no longer any hostilities in us that will always exist between those in the world. Ephesians 2:14, “For He Himself is our peace, who made both groups into one and broke down the barrier of the dividing wall.” We don’t employ the trite, superficial and flawed tactics of the world. Many of them are now championed more than ever in our day. We understand that the blood of Christ has cleansed us from our sin and has adopted us into His family. Thus, we see others different from us as part of the family of God, forgiven as we have been forgiven. We accept each other because God has accepted all of us. Our unity is not what we look like, but rather who we are in Christ. “[Christ] Himself [made] the two into one new man, thus establishing peace, and might reconcile them both in one body to God through the cross, by it having put to death the enmity” (Eph. 2:15b-16).

Randy Smith