Mint Couscous with Fried Tomatoes
Mint Couscous with Fried Tomatoes requires about 30 minutes from start to finish. This side dish has 349 calories, 15g of protein, and 13g of fat per serving. This recipe serves 6 and costs $2.45 per serving. It is brought to you by Leites Culinaria. A mixture of chicken stock, couscous, lemon rind, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 13 people have made this recipe and would make it again. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a tremendous spoonacular score of 83%. Similar recipes include Couscous Salad with Tomatoes and Mint, Harissa Shrimp with Couscous, Tomatoes, and Mint, and Lime Couscous with Mint.
Servings: 6
Preparation duration: 30 minutes
Ingredients:
2 bunches arugula leaves
1/4 cup roughly chopped blanched almonds
2 tablespoons baby capers
1 3/4 cups boiling vegetable or chicken stock
1 1/2 cups couscous
6 ounces marinated feta cheese, sliced
1 tablespoon grated lemon rind
3 tablespoons chopped mint
1 tablespoon plus 2 teaspoons olive oil (divided as below)
1 onion, chopped
Cracked black pepper
4 ripe tomatoes, thickly sliced
Equipment:
bowl
frying pan
Cooking instruction summary:
1. Place couscous in a bowl and pour over boiling stock. Allow to stand for 5 minutes or until stock has been absorbed.2. Heat one tablespoon of the olive oil in a large frying pan over medium heat. Sprinkle tomato slices with pepper and place them in pan. Cook tomatoes for 4 to 5 minutes on each side or until they are well browned.3. Heat the remaining 2 teaspoons of oil in a separate frying pan over high heat. Add the onions and cook for 3 minutes or until soft. Add the capers, lemon rind and almonds to pan and cook for 2 minutes. Add couscous and mint to pan and cook for 2 minutes or until mixture is heated.4. Place couscous on serving plates, top with arugula, cheese and fried tomatoes.
Step by step:
1. Place couscous in a bowl and pour over boiling stock. Allow to stand for 5 minutes or until stock has been absorbed.
2. Heat one tablespoon of the olive oil in a large frying pan over medium heat. Sprinkle tomato slices with pepper and place them in pan. Cook tomatoes for 4 to 5 minutes on each side or until they are well browned.
3. Heat the remaining 2 teaspoons of oil in a separate frying pan over high heat.
4. Add the onions and cook for 3 minutes or until soft.
5. Add the capers, lemon rind and almonds to pan and cook for 2 minutes.
6. Add couscous and mint to pan and cook for 2 minutes or until mixture is heated.
7. Place couscous on serving plates, top with arugula, cheese and fried tomatoes.
Nutrition Information:
covered percent of daily need
