Couscous with Roasted Tomato

1. 1

   Preheat oven to 200 degrees.

2. 2

   Cut the tomatoes in half and place them, cut-side down, on a baker's rack set in a roasting pan and placed in the oven for 15 minutes.

3. 3

   After 15 minutes, the skins can be easily plucked off the tomatoes, using your fingers, a pair of tongs, or a fork.

4. 4

   Drizzle the peeled tomato halves with 3 tablespoons olive oil and return them to the 200 degree oven for another 1 to 1 1/2 hours, until the tomatoes are roasted to a dark red.

5. 5

   The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.

6. 6

   Cut the roasted tomato halves into quarters, and combine with the steamed couscous.

7. 7

   Add the olives, basil, and adjust the seasoning.

8. 8

   Serve hot, toss with 3 tablespoons of olive oil and 2 tablespoons of vinegar and serve.

No additional tips available.