Marinated Couscous with Pan-Roasted Tomatoes
Couscous not interesting enough for you? It will be after trying this recipe. Richly seasoned and served with intensely flavored pan-roasted tomatoes, the couscous serves as the mild-mannered backdrop for the rest of the drama. With lycopene rendered even more digestible by the olive oil, this is a reproductive health dream!
Makes 4-5 servings
2 cups spring or filtered water
1 cup couscous
4-6 sun-dried tomatoes, packed in oil, drained, diced
½ 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.