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Fried Tomatoes with Mint Couscous

 
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A lively fresh appetizer perfect for the summer. Mint and oregano brightness the couscous toped with fried tomatoes, almonds and a bit of salty feta.

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

60

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

1 ¼ cups vegetable stock
brought to the boil
1 oregano sprigs
or 1/2 teaspoon dried
*
1 cup couscous
whole wheat or regular
3 teaspoons olive oil
2 tomatoes
fresh, ripe and sliced thick
¼ teaspoon black pepper
fresh ground
*
1 onions
diced
2 teaspoons olive oil
½ tablespoon lemon zest
or more
2 tablespoons capers
rinsed, and roughly chopped if they are large
3 tablespoons mint leaves
fresh, chopped
2 ounces arugula (roquette)
or baby spinach
4 ounces feta cheese
crumbled or cubed
¼ cup almonds
sliced, toasted
4 pinch sea salt
(optional, to season tomatoes slices)
*
4 teaspoons olive oil, extra-virgin
to drizzle

Directions

We need these ingredients to make this succulent fried tomato salad.
Crumble or cube some feta cheese.

Bring the stock to the boil in a small saucepan. Turn off the heat. Add the oregano and couscous, stir and cover. Remove from heat and set aside for 5 minutes until the stock has been absorbed.

Add the couscous into the boiling vegetable stock.
After 5 minutes, fluff the couscous with a fork.

Turn on the heat to medium. Add two teaspoons of oil to the skillet. Add the onion and cook, stirring occasionally until translucent and softened, about 5 minutes.

Add the onions.
and cook, stirring occasionally until translucent and softened, about 5 minutes.

Add the lemon zest and capers to the skillet and cook for one minute.

Rinse 2 tablespoons of capes.
and coarsely chop the capers.
Meanwhile freshly grate some lemon zest.
Add the lemon zest and capers to the cooked onions.

Add the couscous and mint to the skillet and cook, stirring constantly until heated through, about 2 minutes.

Stack the leaves all together.
Here we have the beautiful thinly sliced fresh mint leaves.
Add the couscous.
add the mint leaves.

Heat the remaining 3 teaspoons of the oil in non-stick skillet over medium-high heat. Season the tomato slices with black pepper.

Slice into thick slices.
Sprinkle som salt and freshly ground black pepper.

Add the tomato slices and sear on each side. About 4 minutes per side or until a brown crust forms. Be careful not to over cook. Remove and set aside.

Add the tomato slices and sear on each side.

Divide greens amongst 4 serving plates (or 2 to make it a main dish). Then place the couscous on top of each greens. Top the fried tomato slices, sprinkle toasted almond slices and feta cheese over the tomatoes.

Prepare some mixed baby greens or any kind of green.
Toast the almonds in a toaster oven at 350 F degrees for 10 minutes.

Absolutely delicious.

Sprinkle a tiny amount of flaky sea salt on the tomato slices. Drizzle with a small amount of good extra-virgin olive oil. Add more black pepper to taste and serve immediately.

A succulent fried tomato and mint couscous salad.

 

* not incl. in nutrient facts

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Comments

RecipeDiva
Midland, United States
 over 8 years ago

I'm not so fond of cooked fresh ripe tomatoes, but after looking at the step by step pictures, I might just try this now. Thanks!

Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 35944% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 332mg 14%
Total Carbohydrate 14g 14%
Dietary Fiber 5g 19%
Sugars g
Protein 21g
Vitamin A 19% Vitamin C 20%
Calcium 15% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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