Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, summer couscous and heirloom tomato vinaigrette. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Summer couscous and heirloom tomato vinaigrette is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Summer couscous and heirloom tomato vinaigrette is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have summer couscous and heirloom tomato vinaigrette using 18 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Summer couscous and heirloom tomato vinaigrette:
- Get cup Extra Virgin Olive Oil from Spain, 2 tablespoons separated
- Take poblano pepper, diced
- Get ear of corn, kernels removed
- Take garlic cloves, minced
- Take shallot, minced
- Take teaspoon cumin
- Make ready teaspoon smoked paprika
- Make ready cup couscous
- Prepare cup tomato juice
- Make ready cup water
- Prepare lemons
- Take teaspoons parsley, minced
- Make ready teaspoons cilantro, minced
- Get heirloom tomatoes, seeds separated and roughly chopped
- Get tablespoon black olives, pitted
- Make ready red onion, sliced and soaked in ice water for 10 minutes
- Get tablespoons pine nuts
- Get Parsley and cilantro for garnish
Steps to make Summer couscous and heirloom tomato vinaigrette:
- In 2 tablespoons of Extra Virgin Olive Oil from Spain, sauté the corn, garlic, shallots, and poblano peppers in a cast iron pan until the poblano peppers and corn are slightly charred. Add in the cumin and paprika and bloom the spices for 30 seconds until fragrant. Add the couscous and stir until lightly toasted.
- Add in the tomato juice and water and simmer for 5 minutes. Turn off the heat and steam for five minutes more.
- Fold in the herbs, juice of one lemon, tomatoes (reserving the seeds for the vinaigrette), olives, and drained red onion.
- Make the vinaigrette: Toast the pine nuts until golden. Add in salt, pepper, the tomato seeds, the rest of the Extra Virgin Olive Oil from Spain and juice from the second lemon. Whisk until well incorporated.
- To serve, toss couscous with desired amount of dressing and plate the roasted lemon chicken on top. Garnish with additional fresh herbs.
So that’s going to wrap it up with this exceptional food summer couscous and heirloom tomato vinaigrette recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
