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Harissa Roasted Tomato Cucumber Couscous

Harissa Roasted Tomato Cucumber Couscous
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Ingredients

2 tablespoons plus 1 teaspoon olive oil

2 tablespoons harissa

1 teaspoon kosher salt

1/2 teaspoon black pepper

21/2 pounds beefsteak tomatoes, cored and roughly chopped

1 medium cucumber, diced

1/2 cup chopped parsley and/or cilantro

Instructions

In a large bowl, whisk together 2 tablespoons olive oil, harissa, salt and pepper. Stir in the tomatoes.

Pour the tomato mixture into a 13-inch by 9-inch baking dish spreading into an even layer.

Roast the tomatoes for 40-45 minutes until they have broken down and thickened slightly. Let the tomatoes cool till they are warm or at room temperature.

While the tomatoes are roasting, heat 1 teaspoon olive oil in a medium saucepan over medium heat. Toast the couscous for a few minutes until it is golden. Add the water and bring to a boil. Reduce heat to low, cover and simmer until the water is absorbed and the couscous is tender, about 10 minutes.

Use a slotted spoon to transfer the tomatoes to a large bowl laving most of the juice in the baking dish. Stir in the couscous, cucumbers, parsley and cilantro.