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Couscous salad with roasted tomatoes, an Eastern romance, published in the Chef’s Handyman food blog
Chef’s Handyman Couscous Salad with roasted Tomatoes
Couscous salad is definitely one of my favorites. It’s a light meal and the herbs and other ingredients flower out an incredibly flavor. Especially the herbs and spices let escape my dreams to Eastern countries. I still can smell the fragrance of the spices shown at the spice market in Istanbul. Each shop does expose lots of spices and herbs. Nobody will leave this place without different samples and gifts for friends in the bag.
Chef’s Handyman’s weekly special: Couscous salad with roasted tomatoes
Cook the couscous in salt water or in vegetable stock until soft. The cooking time depends on the brand. Please check also the cooking instructions on the wrapping. Cut the cherry tomatoes in half and place them in an oven-proofed form. Sprinkle with olive oil. Season the tomatoes to taste with salt, black pepper and dash of sugar. Roast in oven at 180°C or 350°F for 30 minutes.
Place the couscous in a bowl. Add the roasted tomatoes, 1-2 tsp. of Ras-el-Hanout, pistachios, 2 tbsp. of olive oil, lemon rind, 2 tbsp. of lemon juice and chopped dried apricots and chili. Combine all ingredients. Season the salad to taste with salt and pepper. Sprinkle with olive oil.
Place the salad on plates, garnish with peppermint leaves and lemon slices.
Shopping list for 4 serves:
Couscous: 400 g or 13 oz.
Fruits: 2 organic lemons, 1/2 cup of dried apricots, 250 g or 8 oz. of cherry tomatoes
Nuts: 40 g or 1.5 oz. pistachios
Spices: Black pepper, salt, sugar, 1 chili, Ras-el-Hanout
Herbs: 1 bunch peppermint
Oil: 4-5 tsp. olive oil
Have a great weekend, yours Chef’s Handyman team!
Outlook of the next blog entry posted in the Chef’s Handyman food blog: Sweet dreams, vanilla with berries!
