Couscous Salad with Baked Tomatoes and Asparagus
Recipe
Couscous Salad with Baked Tomatoes and Asparagus
Times
- Prep Time : 20 min
- Cook Time : 20 min
- Ready Time : 40 min
Servings
4
Ingredients
- 1 cup couscous (large grain recommended)
- ½ cup olive oil
- 1 pound tomatoes, quartered
- 1 sprig fresh oregano
- ½ fresh green asparagus
- 3 tablespoons balsamic vinegar
- 6 tablespoons pine nuts
- Salt and pepper
Directions
- Preheat the oven to medium heat (325 degrees F).
- Place the tomatoes in a baking pan and season with olive oil (set aside one tablespoon), a teaspoon of oregano and salt. Bake for about twenty minutes or until the tomatoes shrink slightly.
- Cut the asparagus in three and cook in salted water in a medium pot. Place a bowl of icy water next to the cooking pot.
- Cook the asparagus in the boiling water during only 30 seconds and transfer immediately to the icy water.
- Place the couscous into a medium bowl containing abundant hot water (almost boiling). Add a tablespoon of olive oil. Season with salt and pepper and refrigerate for 10 minutes.
- Mix the couscous with the vinegar, the vegetables and remaining tomatoes oil. Check the seasoning and adjust if necessary with salt and pepper. Add pine nuts and serve.
Courtesy of: Laisha Magazine
Senior Chef: Michal Levi Elhallel
Junior Chef: Zahi Ben Shbaath
Styling: Pesi Barnitzki
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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