Pearl Couscous with Olives and Roasted Tomatoes

Pearl Couscous with Olives and Roasted Tomatoes Recipe - Vegan Food

Preparation time: 15 minutes | Cooking time: 1 hour and 6 minutes | Servings: 4 |

Vegan diet

Introduction

Pearl couscous with olives and roasted tomatoes is a flavorful and satisfying dish that combines the nutty taste of couscous with the sweetness of roasted tomatoes and the brininess of olives. This recipe is perfect for a light lunch or as a side dish for a dinner party.

History

Pearl couscous, also known as Israeli couscous, is a type of toasted pasta that is shaped like small pearls. It was created in Israel in the 1950s as a way to use up surplus wheat. The addition of olives and roasted tomatoes to couscous is a Mediterranean-inspired twist that adds depth and complexity to the dish.

Ingredients

Roasted tomatoes and Dressing

1 - 2 pt (946 ml) red grape or cherry tomatoes (depending on preference)
3 large garlic cloves, unpeeled
0.25 cup olive oil
0.25 cup warm water
1 tsp lemon juice
1 tsp salt
0.25 tsp black pepper

Couscous

2.75 cups un-chicken or vegetable broth
2.25 cups pearl (Israeli) couscous
1 tbsp olive oil
1 jar unpitted kalmata olives
0.33 cup fresh flat-leaf parsley, chopped
0.25 cup fresh mint, chopped
1 tsp fresh thyme, chopped

How to prepare

To roast tomatoes and make dressing:
Preheat the oven to 250°F (121°C).
Halve the tomatoes through the stem ends and arrange them, cut sides up, in a large shallow baking pan. Add the garlic to the pan and roast in the middle of the oven until the tomatoes are slightly shriveled around the edges, about 1 hour.
Peel the garlic and puree it with oil, water, lemon juice, salt, pepper, and 0.5 cup of roasted tomatoes in a blender until the dressing is very smooth.
To make couscous:
Bring the broth to a boil in a heavy saucepan, then stir in the couscous. Simmer, uncovered, for 6 minutes. Cover the pan and remove it from the heat. Let it stand for 10 minutes.
Transfer the couscous to a bowl and combine it with the remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.

Variations

Add feta cheese crumbles for a creamy and tangy twist.
Mix in some roasted red peppers for extra sweetness and color.
Top with toasted pine nuts for added crunch.

Cooking Tips & Tricks

Make sure to roast the tomatoes until they are slightly shriveled around the edges to bring out their natural sweetness.

- Use high-quality olives for the best flavor. Kalmata olives are a great choice for this recipe.

- Be sure to let the couscous stand for 10 minutes after cooking to allow it to absorb the flavors of the dressing and roasted tomatoes.

Serving Suggestions

Serve pearl couscous with olives and roasted tomatoes as a side dish with grilled chicken or fish, or enjoy it on its own as a light lunch.

Cooking Techniques

Roasting the tomatoes brings out their natural sweetness and adds depth to the dish.

- Simmering the couscous in vegetable broth infuses it with flavor and ensures a fluffy texture.

Ingredient Substitutions

Use regular couscous if you can't find pearl couscous.

- Substitute sun-dried tomatoes for a more intense flavor.

- Use basil instead of mint for a different herbaceous note.

Make Ahead Tips

You can roast the tomatoes and make the dressing ahead of time and store them in the refrigerator for up to 2 days. Cook the couscous just before serving for the best texture.

Presentation Ideas

Serve pearl couscous with olives and roasted tomatoes in a large bowl garnished with fresh herbs for a colorful and appetizing presentation.

Pairing Recommendations

Pair this dish with a crisp white wine, such as Sauvignon Blanc, or a light red wine, such as Pinot Noir, for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of pearl couscous with olives and roasted tomatoes contains approximately 350 calories.

Carbohydrates

Each serving of pearl couscous with olives and roasted tomatoes contains approximately 45 grams of carbohydrates.

Fats

Each serving of pearl couscous with olives and roasted tomatoes contains approximately 15 grams of fat.

Proteins

Each serving of pearl couscous with olives and roasted tomatoes contains approximately 8 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the tomatoes and olives, as well as iron and calcium from the couscous.

Alergens

This recipe contains wheat from the couscous and may contain traces of nuts from the dressing. It is not suitable for those with gluten or nut allergies.

Summary

Pearl couscous with olives and roasted tomatoes is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Pearl couscous with olives and roasted tomatoes is a delicious and nutritious dish that is easy to make and perfect for any occasion. Enjoy the flavors of the Mediterranean with this simple and satisfying recipe.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Pearl Couscous with Olives and Roasted Tomatoes. It was a warm summer day, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the yellowed pages, my eyes landed on a handwritten note tucked between the pages. It was a recipe for a dish I had never heard of before, but the combination of flavors intrigued me.

The note was written in elegant cursive, and it was dated back to the 1950s. It read:

"Dear Mary,

I hope you enjoy this recipe for Pearl Couscous with Olives and Roasted Tomatoes. I learned how to make it from a dear friend who traveled to Morocco and brought back the most amazing spices. The flavors in this dish are out of this world - I know you will love it as much as I do.

Love,

Margaret"

I couldn't wait to try this new recipe out. I had always loved experimenting in the kitchen and trying new dishes, especially ones that had a story behind them. So, armed with the recipe and a sense of adventure, I set out to make Pearl Couscous with Olives and Roasted Tomatoes.

The first step was to gather all the ingredients. I had to search high and low for pearl couscous, as it wasn't a staple in my pantry. But after a trip to the local specialty grocery store, I had everything I needed - pearl couscous, kalamata olives, cherry tomatoes, fresh herbs, and a variety of spices. The kitchen was filled with the fragrant scent of cumin, coriander, and paprika as I began to prepare the dish.

The next step was to roast the tomatoes. I sliced them in half and arranged them on a baking sheet, drizzling them with olive oil and sprinkling them with salt and pepper. Into the oven they went, the sweet aroma of tomatoes filling the air as they caramelized and softened.

While the tomatoes roasted, I cooked the pearl couscous according to the package instructions. I loved the way the tiny pearls soaked up all the flavors of the broth, becoming fluffy and tender. Once the couscous was cooked, I fluffed it with a fork and set it aside to cool slightly.

As the tomatoes finished roasting, I chopped up the kalamata olives and herbs - fresh parsley and mint. The colors on my cutting board were vibrant and inviting, a mosaic of green and red. I could already imagine how beautiful this dish would look once all the ingredients came together.

Finally, it was time to assemble the dish. I mixed the pearl couscous with the roasted tomatoes, olives, and herbs, tossing everything together gently. The aroma that wafted up from the bowl was heavenly - a combination of sweet, savory, and tangy flavors that made my mouth water.

I couldn't wait to take my first bite. I spooned a generous portion of Pearl Couscous with Olives and Roasted Tomatoes onto a plate, the colors of the dish popping against the white porcelain. As I brought the fork to my mouth, I felt a sense of anticipation and excitement.

And then, the flavors exploded on my tongue. The sweetness of the roasted tomatoes, the brininess of the olives, the freshness of the herbs - it was a symphony of tastes that danced across my palate. I closed my eyes and savored each bite, feeling grateful for the serendipitous discovery of this recipe.

As I finished my meal, I thought about Margaret, the friend who had shared this recipe with my grandmother all those years ago. I wondered about her travels to Morocco and the stories she must have collected along the way. I felt a connection to her through this dish, a thread that linked us across time and space.

And so, as I washed the dishes and wiped down the countertops, I made a promise to myself. I would continue to explore new recipes, to seek out flavors from faraway places, and to share the joy of cooking with those I loved. Because in the kitchen, there are no borders or boundaries - only the endless possibilities of discovery and connection.