Balsamic Tomato Couscous Food

BALSAMIC TOMATO COUSCOUS

Steps:

• In a medium pan, bring the broth to a boil.
• When it is boiling add the basil and garlic and stir. Then add the couscous, cover the pan, and remove it from the heat. Let sit 5-10 minutes.
• Chop the tomatoes.
• In a small bowl mix the balsamic vinegar, the oil, and the pepper. Add the tomatoes.
• When the couscous is ready add the tomato mixture and mix well.
• Serve hot or cold.

BALSAMIC COUSCOUS

Steps:

• Heat olive oil in a medium saucepan over low heat. Saute onion and garlic slowly until tender, approximately 15 minutes.
• Stir in chicken broth and bring to a boil.
• Add couscous, cover pan, remove from heat, and let stand for 5 - 10 minutes.
• Pour couscous into a bowl and top with vinegar, salt and pepper. Stir until combined. You may wish to add less or more vinegar depending on what you like. 3T works for us.

COUSCOUS WITH ARUGULA AND BALSAMIC TOMATOES

Steps:

• For the couscous:
• In a heavy sauce pot, heat 2 tablespoons olive oil and lightly saute onions until opaque. Add garlic and saute to aroma. Add the chicken stock, salt, white pepper and dried apricot and bring to a full boil. Place the couscous in a 4 quart pan and pour the chicken stock mixture over and mix thoroughly. Cover tightly and wrap - allow to stand for 10 minutes. Fluff with a fork and fold in olives and pine nuts, chives and feta cheese. Meanwhile, fine dice the seedless flesh of the Roma tomato, toss in the 1/2 cup olive oil and 1/2 cup balsamic vinegar. Season with salt and white pepper and garnish with arugula.

BALSAMIC ROASTED TOMATOES

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with foil.
• Place tomato slices on baking sheet. Brush with balsamic dressing and sprinkle Parmesan over tops. Top with chopped basil. Roast for 15 minutes. Serve hot.

GRILLED VEGETABLES IN BALSAMIC TOMATO SAUCE WITH COUSCOUS

Steps:

• Remove the seeds from the pepper, and chop into strips about 1 to 2 inches long. Cut the eggplant crossways into rounds about 1/3 to 1/2 inch thick, and cut each one into 6 to 8 even chunks. Peel the onion, and chop into 8 portions. Trim the zucchini, and cut into thick slices.
• Heat grill pan over a high heat with a generous splash of olive oil. When it is very hot, add all the vegetables to the pan. Press down occasionally to get grill lines across them. Turn occasionally to prevent burning. Cook for about 15 minutes, or until the vegetables are evenly browned and cooked through.
• Stir broad beans into the vegetables. Add chopped tomatoes, and vinegar. Simmer for a few minutes while the couscous is prepared.
• Place couscous into a medium bowl. Add boiling vegetable stock, and stir with a fork. Keep lifting the couscous occasionally to prevent it sticking. It only takes 2 to 3 minutes to become soft. Place couscous in a large bowl or serving platter, and serve the vegetables on top.

BALSAMIC TOMATO SAUCE

Steps:

• Heat oil in heavy large saucepan over medium-high heat.
• Add onion and garlic and saute until soft.
• Stir in tomatoes, balsamic vinegar, wine, and basil.
• Simmer 15 minutes.

TOMATO BALSAMIC CHICKEN WITH SPINACH AND COUSCOUS

Steps:

• Wash spinach leaves a few minutes ahead of time and allow to dry in a salad-spinner or colander.
• Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
• Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.
• *A few pointers:.
• I use either thin-sliced chicken or pound the chicken so it's about a 1/2 inch thick. It cooks much more evenly that way. This recipe is also tasty with a dash or two of dried basil and rosemary and a few turns of fresh ground black pepper added to the vinegar/tomato mixture. The prep time of this recipe includes washing the spinach, cooking the couscous and pounding the chicken.