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Charred Tomato Couscous

December 13, 2018 Mary Sauer

One of the things that I most enjoy about being a chef is how easily I can add to people’s experiences and memories.

DifficultyIntermediate

One of the things that I most enjoy about being a chef is how easily I can add to people’s experiences and memories.

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Charred Tomato Couscous

Yields12 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

INGREDIENTS DIRECTIONS
Israeli Couscous
 7 cups Vegetable Stock
 12 strands Saffron
 30 ½ cups Israeli Couscous
 Salt & Pepper (to taste)
 1 tsp Garlic minced
Charred Tomato Broth
 9 medium Tomatoes, quartered
 Oil (as needed)
 2 tbsp Garlic, minced
 8 cups Vegetable Stock
 Salt & Pepper (to taste)
Israeli Couscous
1

Bring stock and garlic to a boil. Add saffron and couscous. Stir to incorporate.

2

Turn off the heat once incorporated and cover with a lid for 20 minutes.

3

Fluff with whisk and pour onto a sheet pan to cool.

Charred Tomato Broth
4

Toss tomatoes in a minimal amount of oil and place on char-broiler. Cook tomatoes until skin is well charred, about 7-8 minutes. Please remember to rotate the tomatoes so that all sides char evenly. Remove from the heat and place in a bowl, covered with plastic wrap, to rest for 10-15 minutes or until cool.

5

Crush tomatoes by hand into a saucepot and add the garlic and vegetable stock. Bring to a boil and allow simmering for 10 minutes. Remove from heat and puree using an immersion blender, completely emulsifying the tomatoes.

6

Return to the heat and simmer, reducing by 1/3. Season with salt and pepper.

7

For the finished dish….sauté your choice of fresh seasonal vegetables (we like to use red onion, asparagus, squash and spinach) over high heat until tender. Add 2 cups of couscous and enough charred tomato broth to create a light sauce (approx. 6 oz). Heat the couscous thoroughly in the stock, stopping short of letting the stock completely absorb into the pasta. Finish with feta cheese crumbles.

CuisineMediterranean

Ingredients

Israeli Couscous
 7 cups Vegetable Stock
 12 strands Saffron
 30 ½ cups Israeli Couscous
 Salt & Pepper (to taste)
 1 tsp Garlic minced
Charred Tomato Broth
 9 medium Tomatoes, quartered
 Oil (as needed)
 2 tbsp Garlic, minced
 8 cups Vegetable Stock
 Salt & Pepper (to taste)

Directions

Israeli Couscous
1

Bring stock and garlic to a boil. Add saffron and couscous. Stir to incorporate.

2

Turn off the heat once incorporated and cover with a lid for 20 minutes.

3

Fluff with whisk and pour onto a sheet pan to cool.

Charred Tomato Broth
4

Toss tomatoes in a minimal amount of oil and place on char-broiler. Cook tomatoes until skin is well charred, about 7-8 minutes. Please remember to rotate the tomatoes so that all sides char evenly. Remove from the heat and place in a bowl, covered with plastic wrap, to rest for 10-15 minutes or until cool.

5

Crush tomatoes by hand into a saucepot and add the garlic and vegetable stock. Bring to a boil and allow simmering for 10 minutes. Remove from heat and puree using an immersion blender, completely emulsifying the tomatoes.

6

Return to the heat and simmer, reducing by 1/3. Season with salt and pepper.

7

For the finished dish….sauté your choice of fresh seasonal vegetables (we like to use red onion, asparagus, squash and spinach) over high heat until tender. Add 2 cups of couscous and enough charred tomato broth to create a light sauce (approx. 6 oz). Heat the couscous thoroughly in the stock, stopping short of letting the stock completely absorb into the pasta. Finish with feta cheese crumbles.

Charred Tomato Couscous
IngredientsDirections

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