Roasted Cherry Tomatoes and Sweet Pepper Couscous

Yet another last minute ingeniunity… LOL! I was inspired by a dish from Danielle of Mayple Syrup and Poutine made at our last cooking club meeting (the theme was Arabian Nights, hosted by Amarjot). Her contribution was a side dish made with roasted cherry tomatoes and Israeli couscous. I did not have any Israeli couscous handy, so I made my modified version with wholewheat couscous instead.

This dish paired nicely with breaded chicken cutlets from Quorn to complete my semi-homemade dinner.

I made too much couscous, so there will be extra for me tomorrow for lunch/dinner. Anyhow, I really should have made 1 cup of couscous for this dish. Also, it would had been nice to add some chopped cilantro and roasted pine nuts as well. O’ well…

Ingredients

  • 1 cup wholewheat couscous
  • 1 pint cherry tomatoes, cut lengthwise
  • 1 sweet bell pepper (red, yellow or orange), julienned
  • 7oz pitted kalamata olives
  • 1/3 cup roasted pine nuts (optional)
  • 1/4 chopped red onions (optional)
  • 1 tbsp lemon juice (more if desired)
  • Salt and pepper to taste
  • A pinch of paprika
  • A few cracks of Trader Joe’s Lemon Pepper or grind of 1 lemon (optional)
  • Extra virgin olive oil

Method

  1. Cook couscous according to package instructions using vegetable broth instead of water.
  2. Toss cut tomatoes and bell pepper with some olive oil, salt and pepper. Roast in the oven at 400F degree for about 20-30mins or until semi-charred. Stir the tomatoes and bell peppers once or twice while in the oven.
  3. Once couscous, tomatoes and bell peppers are ready, toss all the remaining ingredients in a mixing bowl. Drizzle more olive oil if mixture is too dry.

2 responses to “Roasted Cherry Tomatoes and Sweet Pepper Couscous

  1. jessica and karys

    heyya babbesss❤ Xxxxxxxxxxxxxxxx

  2. Wow! yummy recipe !
    🙂 there is another food blog http://www.cookingreal.com

    this one is also good, and have some great yummy recipes!🙂 a must try

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