Fried Tomatoes with Mint Couscous
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.
brought to the boil
or 1/2 teaspoon dried
whole wheat or regular
fresh, ripe and sliced thick
rinsed, and roughly chopped if they are large
or baby spinach
crumbled or cubed
(optional, to season tomatoes slices)
olive oil, extra-virgin
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.
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 lemon zest and capers to the skillet and cook for one minute.
Add the couscous and mint to the skillet and cook, stirring constantly until heated through, about 2 minutes.
Heat the remaining 3 teaspoons of the oil in non-stick skillet over medium-high heat. Season the tomato slices with 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.
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.
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.