Sauteed Cherry Tomato Couscous Recipes

SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL

Steps:

• Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

PEARL COUSCOUS WITH SAUTéED CHERRY TOMATOES

Steps:

• Heat a large saucepan over medium-high heat and add couscous. Toast couscous, shaking pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn. Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until couscous is al dente; it should not be mushy, and there should still be plenty of water in the pot. Drain through a strainer and rinse with cold water. Tap strainer against sink to drain well, then return couscous to the pot, cover pot with a kitchen towel, and return lid. Let sit for 10 minutes while you make the sauce.
• In a wide, heavy skillet, heat olive oil over medium heat and add garlic. As soon as it begins to sizzle and smell fragrant, usually in about 30 seconds, add cherry tomatoes and turn heat up to medium-high. Add sugar, salt and basil sprig and cook, stirring often, until tomatoes collapse and skins shrivel. Some of the tomato pulp will be in the pan, and should thicken and caramelize slightly, but there should still be pulp inside the skins. This should only take about 5 minutes. Turn off heat and remove basil sprig. Taste and adjust seasonings. Add a little fresh pepper if desired.
• Add couscous to the pan along with slivered basil, stir together, and serve.

CHERRY TOMATO MOZZARELLA SAUTE

Steps:

• In a large skillet, heat oil over medium-high heat; saute shallots with thyme until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt and pepper; heat through. Remove from heat; stir in cheese.

COUSCOUS WITH TOMATOES

Steps:

• Cut away cores of tomatoes. Cut tomatoes into 1/4-inch cubes. There should be about 3/4 cup.
• Heat 1 tablespoon butter in a saucepan and add onion. Cook, stirring, until wilted. Add saffron and stir. Add tomatoes and cook about 2 minutes, stirring. Add salt, pepper and water and bring to boil.
• Add couscous, stir and cover closely. Remove from heat and let stand 5 minutes. Stir in coriander and remaining 1 tablespoon butter and serve.

SAUTEED CHERRY TOMATO SAUCE

Steps:

• Puree the garlic in a food processor fitted with the chopping blade.
• Add onion and pulse 3-4 times, until finely chopped.
• Heat oil in a large skillet over high heat until hot.
• Reduce heat to medium and add the onion and garlic.
• Cook, stirring occasionally, until they are softened, about 5 minute.
• Meanwhile, place 1 pint of the cherry tomatoes in the food processor bowl and pulse 3-4 times, until coarsely chopped.
• Transfer to a bowl and repeat with the remaining 2 pints of tomatoes.
• Add the chopped tomatoes to the onion and simmer, stirring frequently, until they form a sauce, about 15-20 minute.
• Add salt and pepper to taste and serve with your favorite pasta or gnocchi.

COUSCOUS SALAD WITH CHERRY TOMATOES

Steps:

• Bring a medium saucepan of salted water to a boil. Meanwhile, toast couscous in a small saute pan over medium heat, moving pan in a circular motion, until evenly browned, about 7 minutes. Immediately add couscous to boiling water, and cook, stirring occasionally, until just tender, about 6 minutes. Drain, and rinse under cold water until cool.
• Place couscous, tomatoes, basil, shallots, vinegar, oil, 1 1/2 teaspoons salt, and the pepper in a large bowl. Mix well, and let stand at room temperature until ready to serve, at least 15 minutes (or up to 1 hour). Stir well, and garnish with basil.

COUSCOUS WITH ZUCCHINI AND CHERRY TOMATOES

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onion and sauté until tender and golden, adding water if dry, about 6 minutes. Add garlic and sauté 1 minute longer. Add broth. Bring mixture to boil. Add zucchini and cook until crisp tender, about 3 minutes. Mix in thyme, then couscous and butter. Remove from heat. Cover and let stand until broth is absorbed, about 10 minutes.
• Fluff couscous with fork. transfer to serving bowl. Mix in tomatoes and serve.

COUSCOUS WITH DRIED CHERRIES

Steps:

• In a 2 quart saucepan, combine chicken broth, water, dried cherries, butter, salt, and pepper. Cook over high heat until boiling.
• Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Fluff with a fork, and serve immediately.

SAUTEED CHERRY TOMATO COUSCOUS

Steps:

• Place stock in a large saucepan over high heat. Bring to a boil and remove immediately from heat. Bring to a boil and remove immediately from heat. Season with salt and pepper. Add couscous, stir and cover. Let stand 5 minutes or until liquid is absorbed.
• Meanwhile, heat oil in a large saute pan over medium high heat. When hot, add tomatoes, spinach, chick peas, garlic and shallot. Saute for 3 minutes or until tomatoes start to soften. Add basil and toss well. Season with salt and pepper.
• Fluff couscous with a fork and transfer to serving bowl. Add tomato mixture and gently combine. Serve at room temperature.