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Raw and Cooked Tomato and Herb Salad With Couscous

This is an adaptation of a recipe from Yotam Ottlenghi’s cookbook “Plenty.” I liked his idea of combining two different types of couscous, as well as both roasted and fresh tomatoes. The roasted tomatoes coat the couscous and add depth to the overall flavor of the dish.

Ingredients

  • 1 cup couscous
  • Salt to taste
  • ¼ cup extra virgin olive oil
  • ½ cup Israeli couscous or sorghum, cooked following the package directions, drained and cooled
  • ½ pound plum tomatoes
  • 1 cup finely diced cucumber
  • ½ cup basil leaves, cut in slivers
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh tarragon
  • 1 pound heirloom tomatoes in assorted colors
  • 1 tablespoon sherry vinegar (more to taste)
  • 1 garlic clove, finely minced or puréed
  • Basil leaves and cherry tomatoes, halved if desired, for garnish
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      272 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 7 grams protein; 12 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 6 to 8

Preparation

  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment. Place the couscous in a microwave-safe bowl and add salt to taste (about 1/2 teaspoon) and 2 teaspoons of the olive oil. Toss together. Cover by 1/2 inch with hot or boiling water. Cover the bowl tightly and let sit 30 minutes, or until all of the water has been absorbed. Fluff with forks and transfer to a large bowl. If you want the couscous to be really fluffy, once it has absorbed the water, cover the bowl with a plate and microwave for 3 minutes. Remove the bowl from the microwave carefully (it will be hot) and carefully remove the plate. Allow to cool slightly. Add the cooked Israeli couscous or sorghum.
  2. Meanwhile, core the plum tomatoes, quarter lengthwise and toss with 1 teaspoon of the olive oil and salt and pepper to taste. Place on the baking sheet in a single layer and place in the oven. Roast 30 minutes and remove from the heat. Allow to cool. Pull off the skins from the wedges (they will be loose and will come off in the salad if you don’t do this now) and toss, along with any juice from the baking sheet, with the couscous. The tomatoes will break down and clump with the couscous. Add the chopped herbs.
  3. Dice the heirloom tomatoes and place in a bowl. Add salt and pepper to taste, the garlic, balsamic vinegar, sherry vinegar, and remaining olive oil and toss together. Add to the couscous and combine well. Mound onto a platter, garnish with basil leaves and cherry tomatoes, and serve.
  • Advance preparation: You can make this through Step 1 a day ahead and refrigerate. The finished salad will hold for a few hours.

1 hour 45 minutes

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