Blistered Tomato Couscous
Servings: 6 servings
Calories: 680kcal
Summer fresh cherry tomatoes are slowly roasted with garlic, onions, and herbs in olive oil until the skins have blistered. Spoon over cooked couscous and sprinkle with pinenuts for a delicious, comforting, and filling main or side!
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Ingredients
- 4 cups cherry tomatoes, washed and patted dry
- 8 cloves garlic, peeled by left whole
- 1 cup onion or shallots, peeled and chopped
- 1 1/2 cups olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3-4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 sprigs fresh summer savoury
- 10 whole fresh sage leaves
- 1 cup instant couscous, cooked according to package instructions
- 1/4 cup pine nuts
- fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 250 degrees F.
- Wash the tomatoes well under cold running water. Lay the washed tomatoes onto a clean kitchen towel or a double layer of paper towels. Roll the tomatoes gently to dry them. The goal is to eliminate any water from the washing.
- Transfer the tomatoes to a shallow 9×13 baking dish. Tuck in the garlic cloves and chopped onion.
- Next, sprinkle over the various fresh herbs. Salt and pepper everything and drizzle the olive oil over, even distributing it over the contents of the baking dish.
- Bake for 2 hours or until the tomatoes have blistered and popped and the garlic cloves are soft. Once cooked, turn off your oven and leave the tomato confit in the oven to keep warm.
- Once the couscous is ready, transfer it to a large serving platter or individual bowls. Spoon over the desired amount of tomato confit. Top with pine nuts and garnish with fresh, finely chopped parsley and serve immediately.
Nutrition
Calories: 680kcal | Carbohydrates: 36g | Protein: 7g | Fat: 58g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 41g | Sodium: 214mg | Potassium: 462mg | Fiber: 4g | Sugar: 6g | Vitamin A: 549IU | Vitamin C: 28mg | Calcium: 63mg | Iron: 3mg