Couscous With Tomatoes Recipes

Steps:

• Cook 1 1/2 cups pearl couscous in boiling salted water, 4 to 5 minutes; drain. Cook 1 small diced red onion, 3 chopped garlic cloves and 1 teaspoon chopped rosemary in olive oil in a large skillet over medium-high heat until softened, 4 minutes. Add 1 cup packaged strained tomatoes, 1/4 cup water and 1/2 teaspoon kosher salt. Simmer until thick, 5 minutes. Stir in the couscous and 1 tablespoon chopped parsley; season with salt and pepper. Top with more parsley.

Steps:

• Cut away cores of tomatoes. Cut tomatoes into 1/4-inch cubes. There should be about 3/4 cup.
• Heat 1 tablespoon butter in a saucepan and add onion. Cook, stirring, until wilted. Add saffron and stir. Add tomatoes and cook about 2 minutes, stirring. Add salt, pepper and water and bring to boil.
• Add couscous, stir and cover closely. Remove from heat and let stand 5 minutes. Stir in coriander and remaining 1 tablespoon butter and serve.

Steps:

• Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
• Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
• Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
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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.

Steps:

• Heat oil in a large saucepan. Add onion and cook over moderate heat until onion is softened (about 10 minutes).
• Add the cumin and garlic, and sauté for 1 minute.
• Add tomatoes, tomato paste and stock. Bring to a boil, then reduce to a simmer for about 15 minutes.
• Add couscous and simmer for a further 5-10 minutes, or until couscous is tender.
• Season with salt and pepper and serve garnished with fresh coriander (cilantro).

Steps:

• Combine canned tomatoes, scallion, pepper, garlic powder, water, and salt in a medium saucepan.
• Bring liquid to a boil.
• Stir in couscous.
• Cover pan and remove from heat.
• Let stand for 5 minutes.
• Remove lid and fluff couscous with fork.
• Stir in olives and fresh parsley and serve.

Steps:

• Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
• Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
• Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
• Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

Steps:

• Begin heating a saucepan full of water for the kale. Put the couscous in a bowl, add salt to taste, and if desired, 1 tablespoon of the olive oil. Stir or rub between your fingers to distribute the oil (with the oil the couscous is a little fluffier, but you can omit this step). Cover with ½ inch of warm water or stock, if you have some. Let sit while you prepare the tomato sauce. Stir every once in a while to fluff.
• Heat the remaining tablespoon of oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes. As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, sugar, and salt and bring to a simmer. Cook, stirring often, until thick and fragrant, about 15 minutes. Remove from the heat, taste and adjust seasoning.
• By now the water in the pot will be boiling. Add salt to taste and the kale. Blanch for 3 to 4 minutes, until tender but still bright. Using a skimmer, transfer to a bowl of cold water. Drain and squeeze out excess water. Chop medium-fine and stir into the tomato sauce, along with the chickpeas and cilantro. Keep warm.
• Cover the couscous bowl with plastic wrap, pierce in a few places and microwave for 2 minutes at full power. Remove from the microwave carefully, as the bowl will be hot. Carefully remove the plastic and fluff. Cover again and return to the microwave for 1 minute. Serve the couscous topped with the tomato and kale sauce.

Steps:

• Roast tomatoes and make dressing:
• Preheat oven to 250°F.
• Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.
• Peel garlic and purée with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.
• Make couscous:
• Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.
• Spread couscous in 1 layer on a baking sheet and cool 15 minutes.
• Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.