Oven-Dried Tomato Couscous
To make oven-dried tomatoes for this dish, simply slice plum tomatoes (or whatever tomato you have that is ripe and fully flavored), place on a lightly greased baking sheet, and bake at 300 degrees F until the tomato slices have dried, about 45 minutes to 1 hour. If you prefer, simply substitute sun-dried tomatoes in this recipe, you can usually find bulk sun-dried tomatoes in the produce section of larger markets. Don’t use oil-pack tomatoes, however.
Makes 8 servings
3 tablespoons olive oil
1/2 cup minced shallots
1 tablespoon minced garlic
2 cups Israeli couscous
4 cups boiling chicken broth
1 cup oven-dried or sun-dried tomatoes
1/2 cup grated Parmesan cheese
2 tablespoons chopped oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
Heat the olive oil in a large pan over medium heat. Add the shallots and garlic and sauté, stirring frequently, until tender and translucent, about 5 minutes.
Add the couscous and continue to cook, stirring frequently, until it has a toasted color and aroma, 3 to 4 minutes.
Add the hot chicken broth to the couscous, stir to separate the grains and bring the broth back to a boil. Reduce to a simmer, cover and cook until the couscous is tender, about 8 to 10 minutes.
Fold the oven-dried tomatoes, Parmesan and oregano into the couscous with a fork. Season with the salt and pepper. Serve immediately.