One of the things that I most enjoy about being a chef is how easily I can add to people’s experiences and memories.
Bring stock and garlic to a boil. Add saffron and couscous. Stir to incorporate.
Turn off the heat once incorporated and cover with a lid for 20 minutes.
Fluff with whisk and pour onto a sheet pan to cool.
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.
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.
Return to the heat and simmer, reducing by 1/3. Season with salt and pepper.
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.
Servings 0