Marinated Couscous with Pan-Roasted Tomatoes
Richly seasoned couscous with pan-roasted sun-dried tomatoes and olives—perfect for reproductive health and packed with flavor!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.christinacooks.com.
Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Fork
- Mixing bowl
- Cutting board
- Chef's knife
- Skillet
- Spoon
- Serving platter
- Colander
- Kitchen towel
Ingredients
- 2 cups spring or filtered water
- sea salt
- 1 cup couscous
- 4-6 sun-dried tomatoes, packed in oil, drained, diced
- ½ cup oil-cured black olives, pitted, diced
- 1 tablespoon capers, drained
- 3-4 sprigs fresh basil, leaves removed, finely shredded
- extra virgin olive oil
- 2 teaspoons chili paste
- 10-12 cherry tomatoes, split lengthwise, do not peel or seed
- 1 bunch arugula
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