FOOD
Tomato Couscous
Made with a bouquet of herbs and spices this couscous is the perfect base for juicy, sauteed on-the-vine tomatoes.
FOOD
Tomato Couscous
Made with a bouquet of herbs and spices this couscous is the perfect base for juicy, sauteed on-the-vine tomatoes.
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
Steps
- In a saute pan over medium-high heat, add oil and garlic. In a separate pan over medium heat, add tomatoes.
- 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.
- 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.
- 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.
- Remove bay leaves. Add the toasted cashews to the pan with the couscous and stir to combine.
- 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.