Title: Couscous with Roasted Tomato
Categories: Grain Side dish
Yield: 4 Servings

4		Beefsteak tomatoes, halved
		And seeded
3	tb	Olive oil
1	c	"quick" couscous, steamed
		According to package
		Directions
2	tb	Chopped or julienne basil
		Salt and ground pepper to
		Taste
VINAIGRETTE
2	tb	Sherry vinegar
1	tb	Honey
1	sm	Jalapeno pepper, seeded and
		Finely diced
1/4	ts	Ground cumin
1/4	c	Finely chopped scallions
		Salt and pepper
4	tb	Olive oil

Preheat oven to 200 degrees. Cut the tomatoes in half and place them, cutside down, on a baker's rack set in a roasting pan and placed in a 200 degree oven for 15 minutes. After 15 minutes, the skins can be easily plucked off the tomatoes, using your fingers, a pair of tongs, or a fork.

Drizzle the peeled tomato halves with olive oil and return them to the 200 degree oven for another 11/2 hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.

Prepare the vinaigrette by combining the vinegar, honey, jalapeno, cumin, scallions and salt and pepper in a mixing bowl. Whisk together thoroughly before slowly drizzling in the oil completely. Cook the couscous according to the package directions. Cut the roasted tomato halves into quarters, and combine with the steamed couscous. Add the basil and adjust the seasoning. Drizzle with vinaigrette. And toss to combine.

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