Recipe - Couscous With Roasted Tomato

4 lg Beefsteak tomatoes; halved
and seeded
3 tablespoon Olive oil
1 cup Quick couscous; steamed
according to package
directions
2 tablespoon Chopped or julienne basil
Salt; to taste
Freshly ground black pepper;
to taste

VINAIGRETTE
2 tablespoon Sherry vinegar
1 tablespoon Honey
1 small Jalapeno pepper; seeded,
minced fine
One fourth teaspoon Ground cumin
One fourth cup Finelychopped scallions
Salt; to taste
Freshly ground black pepper;
to taste
4 tablespoon Olive oil

Preheat oven to 200 degrees. Cut the tomatoes in half and place them,
cutside down, on a baker's rack set in a roasting pan and placed in a 200
degree oven for 15 minutes. After 15 minutes, the skins can be easily
plucked off the tomatoes, using your fingers, a pair of tongs, or a fork.
Drizzle the peeled tomato halves with olive oil and return them to the 200
degree oven for another 1 One half hours, until the tomatoes are roasted to a
dark red. The excess moisture will have evaporated, and the remaining
tomatoes will have a delicious concentrated flavor and aroma. Prepare the
vinaigrette by combining the vinegar, honey, jalapeno, cumin, scallions and
salt and pepper in a mixing bowl. Whisk together thoroughly before slowly
drizzling in the oil completely. Cook the couscous according to the package
directions. Cut the roasted tomato halves into quarters, and combine with
the steamed couscous. Add the basil and adjust the seasoning. Drizzle with
vinaigrette, and toss to combine. This recipe yields 4 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD
NETWORK (Show # ML1A04 broadcast 02161997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

02281997

Recipe by: Michael Lomonaco

Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 30,
1998