Couscousandcherrytomatosalad Recipes

COUSCOUS SALAD WITH CHERRY TOMATOES

Couscous Salad with Cherry Tomatoes image

Israeli couscous stands in for pasta in this lighter version of a classic summer salad.

Provided by Martha Stewart

Time 35m

Number Of Ingredients 8

Ingredients

Coarse salt
1 cup Israeli couscous
8 ounces cherry tomatoes, small ones halved, large ones quartered
1/2 cup fresh small basil leaves, plus more for garnish
2 tablespoons minced shallots
3 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
3/4 teaspoon freshly ground pepper

Steps:

Bring a medium saucepan of salted water to a boil. Meanwhile, toast couscous in a small saute pan over medium heat, moving pan in a circular motion, until evenly browned, about 7 minutes. Immediately add couscous to boiling water, and cook, stirring occasionally, until just tender, about 6 minutes. Drain, and rinse under cold water until cool.
Place couscous, tomatoes, basil, shallots, vinegar, oil, 1 1/2 teaspoons salt, and the pepper in a large bowl. Mix well, and let stand at room temperature until ready to serve, at least 15 minutes (or up to 1 hour). Stir well, and garnish with basil.

COUSCOUS AND CHERRY TOMATO SALAD

Couscous and Cherry Tomato Salad image

This is a wonderful side dish that me mum (my English mother-in-law) has prepared for us twice now upon visiting. Some of the last batch is still in the fridge as I write this, and I can't stop nibbling at it! I finally remembered to get the recipe this time.

Provided by PrairieHarpy

Categories Grains

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

7 ounces couscous
1 red chili pepper, seeded and finely chopped
8 ounces cherry tomatoes, quartered
1 bunch green onion, sliced
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
4 tablespoons cilantro, freshly chopped
salt, to taste
fresh ground pepper, to taste

Steps:

Place the couscous in a bowl and pour over 300ml (1/2 pint) boiling water.
Leave for 30 minutes until the water has been completely absorbed, allow to cool.
Add the olive oil, lemon juice, cilantro and seasoning to taste.
Add chili pepper, tomatoes and onions and stir gently to combine ingredients.
Allow to chill for at least an hour. It allows the flavours to mingle.
Keeps well in the fridge for 2 or 3 days.

PEARL COUSCOUS WITH SAUTéED CHERRY TOMATOES

Pearl Couscous With Sautéed Cherry Tomatoes image

This is a simple dish with few ingredients and lots of flavor. The sauce, inspired by Melissa Clark's pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way. Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and caramelizes a bit. You want the tomatoes to stay partially intact so that you don't just get skins floating in sauce, but you need to cook them long enough to achieve the caramelized flavor that makes a tomato sauce sweet. You can cook the couscous a couple of days ahead and reheat in a pan with a little olive oil or in the microwave.

Provided by Martha Rose Shulman

Categories main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/3 cups pearl couscous
2 quarts water
Salt to taste
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced or puréed
1 pound (about 3 cups) cherry tomatoes, the sweetest you can find, cut in half
1/4 teaspoon sugar
Salt to taste
1 sprig basil
2 tablespoons, or more, slivered basil leaves

Steps:

Heat a large saucepan over medium-high heat and add couscous. Toast couscous, shaking pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn. Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until couscous is al dente; it should not be mushy, and there should still be plenty of water in the pot. Drain through a strainer and rinse with cold water. Tap strainer against sink to drain well, then return couscous to the pot, cover pot with a kitchen towel, and return lid. Let sit for 10 minutes while you make the sauce.
In a wide, heavy skillet, heat olive oil over medium heat and add garlic. As soon as it begins to sizzle and smell fragrant, usually in about 30 seconds, add cherry tomatoes and turn heat up to medium-high. Add sugar, salt and basil sprig and cook, stirring often, until tomatoes collapse and skins shrivel. Some of the tomato pulp will be in the pan, and should thicken and caramelize slightly, but there should still be pulp inside the skins. This should only take about 5 minutes. Turn off heat and remove basil sprig. Taste and adjust seasonings. Add a little fresh pepper if desired.
Add couscous to the pan along with slivered basil, stir together, and serve.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 6 grams, Carbohydrate 50 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1522 milligrams, Sugar 3 grams

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