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Couscous Salad with Baked Tomatoes and Asparagus

 

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Couscous Salad with Baked Tomatoes and Asparagus
 

 

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Recipe

Couscous Salad with Baked Tomatoes and Asparagus

Make a seasonal couscous salad with the vibrant colors of tomatoes and asparagus to delight all the senses.

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

  1. Preheat the oven to medium heat (325 degrees F).
  2. 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.
  3. 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.
  4. Cook the asparagus in the boiling water during only 30 seconds and transfer immediately to the icy water.
  5. 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.
  6. 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

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About Danny Lerner

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Danny Lerner is a graduate of Jerusalem’s Bezalel Academy of Art & Design. Considered a specialist in foods of the Mediterranean Region, Danny enjoys photographing its bold flavors, textures and colors. Based in Tel Aviv, Danny’s work can be seen on his site, DannyLerner.com.

 

comments

 

3 Responses to Couscous Salad with Baked Tomatoes and Asparagus

  1. avatar says: Mercia

    I was surprised to see the use of the words ‘lamb bacon.’ In South Africa we use the word ‘macon’ and would have referred to a kosher product as ‘lamb macon.’

  2. avatar says: Susie

    I love the colors in your couscous! I too add colorful veggies. I also add lemon juice and rime and sliced grapes for some sweetness. Turns it around.

  3. avatar says: Samantha

    For the asparagus….1/2 of what? a pound?

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