Daily food & travel inspiration in your inbox

Tomato Couscous

Frankie Celenza

Made with a bouquet of herbs and spices this couscous is the perfect base for juicy, sauteed on-the-vine tomatoes.

Pan Roasted Tomato Couscous
Servings:

serving time2

Ingredients

  • 3 tablespoons olive oil

  • 2 cloves garlic, sliced

  • Cherry or medium tomatoes on the vine

  • 1 teaspoon caraway seeds, crushed

  • 3 bay leaves

  • 1/3 cup mixture of dried cranberries and golden raisins, divided

  • 1 teaspoon coriander seeds, crushed

  • 1/2 cup Moroccan (very fine) couscous

  • 1 cup stock (vegetable or chicken)

  • 1/3 cup raw cashews

  • 1 cinnamon stick

  • 2 tablespoons sweet paprika

  • 1 orange, juiced and zested

Instructions

  1. In a saute pan over medium-high heat, add oil and garlic. In a separate pan over medium heat, add tomatoes.

  2. When garlic is golden brown, add caraway seeds, 2 bay leaves, half the dried fruit, coriander seeds and couscous. Stir to combine, then add half the stock. Bring to a simmer, cover, turn off heat and allow to steam for at least 5 minutes.

  3. To the pan with the tomatoes, add cashews, cinnamon stick, remaining bay leaf and a drizzle of olive oil. Pour in remaining stock and carefully shake pan to distribute. Bring to a gentle simmer, cover, and allow to cook for 3 to 5 minutes.

  4. Remove couscous lid. Fluff and mix with a fork, then stir in paprika and remaining dried fruit. Add more broth if needed to moisten, followed by the juice from half the orange.

  5. Remove bay leaves. Add the toasted cashews to the pan with the couscous and stir to combine.

  6. Transfer the couscous to a serving dish. Top with tomatoes. Garnish with toasted cinnamon stick and top with another squeeze of orange juice and orange zest.

Pan Roasted Tomato Couscous
email

Email

print

Print

Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox

Transcript

- Today we're making couscous, which is little dried semolina pearls. There's nothing traditional about this, but it's flavorful and delicious. I'm taking spices and dried fruits that I love and making something wonderful. I'll start with some garlic . Come in and peel. Some garlic, just a rough chop. Or some, you know, quick slices. No big deal. Alright, guys, we need two pans. First one here . Take some aciete, which is oil even though it sounds like acid, which is confusing, and we'll go one, two, three-ish tablespoons. We'll take the garlic. These guys, tomatoes, on the vine. These are wonderful 'cause they're great year round. Going in the second pan completely dry. You hear that? Let that happen. Caraway seeds. This is all crushed up. Here's a little bit of bay. I think it's really nice when it's toasted. Take half of our dried fruits. Coriander seeds comin' in. Here comes couscous. Just mix it all around, and now broth. Treat this sort of like risotto and cover it. So now the couscous steams. Now, our tomatoes. They're hot, they're warming up inside. They're almost sous videing themselves. We're gonna add some cashews, I know this sounds crazy. When cashews burn and then you add a little bit of liquid to them, they become soft and they add this open flame taste. First of all, the cinnamon here, gorgeous. Look at this. Okay, so that can come right there. I'll hit another bay leaf right here, why not? Just to help transfer heat. I'm gonna add a little bit of oil now. And now, same thing. Some broth here to soften the cashews and to also help transfer heat to the tomatoes. Be careful. Now we wait. When you do that you can check on this guy. Oh, this smells really nice. Give it a lil' taste. Coucous is done. Very garlicy, very delicious. We'll add some paprika for color. Gonna add some dried fruit. This is our sugar. You can add just a little more broth if you want. Just try and keep if fluffy and moist. So, again, still looking for some color. That's our paprika. Gives us smokiness, depth of flavor. Okay. That's the idea. So now we have warm tomatoes. Brightness, more liquid, really wonderful, and I like to do this. Get it in there. So you've got dried fruit for intense fruit sweetiness, and then we have fresh fruit to bring brightness. I just want to show you what's goin' on here. Nice and soft, beautiful in the middle. We'll try one. Mm! So, the cashews can come in. Nuts, dried fruit, stock, spices and herbs. Remember to get those bay leaves away. Give it a little form. Nice, juicy tomatoes. I love that. Now, if you wanna put cinnamon there because you think it looks pretty, go for it. It adds a nice aroma to what you're eating, and the same goes for the bay leaf. It's just a nice aroma. Don't eat this though, it'll kill you. If you wanna hit it with a little more orange, go for it, and we can even come in with some orange zest. And that's it. That's my sort of I wanna eat tomatoes for lunch, but I know it's not enough and I need something substantial, so I'm going to take some couscous from the cabinet and add a bunch of stuff that's going to taste delicious into it dish. Nothing traditional, everything wonderful. A tomato that cooked sous vide inside of its own skin and eat that with the couscous. And that's wonderful. Should I allow a vegetarian to try it? What do you think? Hi, I'm Frankie, but now my friend Frankie is also going to try this dish. You know what, cut a little tomato, have some burnt cashew, get a bite with everything in there, and I wanna know what you think. - Mm, mm! - It's interesting, right? - Right, it's great! - What do you think of burnt cashew? - It's soft. - See, I do not lie. - Can I eat some more? - Please, be my guest. Claro que si! - Mm! - Oh, he keeps going. I like this, I mean the scene is over, he keeps eating. That's how you know it's good. So listen, I'm gonna go. You keep eating, okay? - Thank you, Frankie. - You're welcome, Frankie.