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ROASTED TOMATO AND CAPER COUSCOUS
900g ripe plum tomatoes
2 tsp coarse sea salt
1-1/2 tbsp soft brown sugar
6 bay leaves
a few sprigs of fresh thyme
3-4 tbsp balsamic vinegar
255g couscous
8 tbsp olive oil
85g salt-packed capers, rinsed,dried and roughly chopped
a large handful each of fresh flat-leaf parsley and basil,
roughly chopped
salt and freshly ground black pepper
flat leaf parsley to garnish
Preheat the oven to 100-C. Cut the tomatoes in half lengthways
and lay them in a roasting tin in a
single layer, cut side up. Sprinkle over the salt and
sugar and lay the bay leaves and sprigs of thyme on top.
Roast the tomatoes in the centre of the preheated oven
for 3-4 hours or until wrinkled and just beginning to
brown at the edges. Discard the bay leaves and thyme,
Pour the vinegar over the tomatoes and leave in a cool
place for several hours or overnight.
Put the couscous into a large colander lined with a piece
of muslin. Pour over a kettleful of boiling water and
allow to drain well.
Transfer the couscous to a bowl and fork through to separate
the grains, then pour in the oil. Stir in the capers and
chopped herbs.
Roughly chop half the tomatoes and fold into the couscous.
Season to taste with salt and pepper.
Pile the couscous on to a flat serving dish, arrange the
remaining tomatoes on top and garnish with parsley. |
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© 2007 - The Organic
Collective - Designed with Upflit Design |
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