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Phoenix Cooks

On Saturday, September 4th I will be doing a demonstration at Phoenix Cooks with Tram Mai. The segment will be filmed and shown on Channel 12 Valley Dish that Wednesday.  Tram and I will then cook a stuffed salmon to go along with this healthy side. The salmon recipe will follow tomorrow. In the meantime, if you want to come out to the JW Marriott Desert Ridge Resort & Spa and help support Phoenix Children’s Hospital, you can purchase tickets HERE. I’d love to see you there!

Of course, you’ve heard of and most likely eaten couscous before, but what about Israeli couscous? If not, use this recipe and give it a go. You can find Israeli, or pearl, couscous at Trader Joe’s in an 8-ounce package.

Roasted Tomato Israeli Couscous

1  1/2 pounds cherry or grape tomatoes, halved
4 large garlic cloves, peeled and minced
2 springs fresh thyme
5 tablespoons olive oil, divided
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup warm tap water
1 tablespoon red wine vinegar
1 teaspoon fresh lemon juice

2 3/4 cups vegetable or chicken broth
2 1/4 cups Israeli (pearl) couscous (12 ounces)
1 cup Kalamata olives, pitted and chopped
1/3 cup minced Italian parsley
2 tablespoons minced fresh mint
1 tablespoon minced oregano leaves
1 teaspoon fresh thyme leaves

Preheat the oven to 400 degrees. Line a large rimmed baking sheet with foil.

Dressing: Place tomato halves, cut sides up, in 1 layer on a baking sheet. Add garlic and thyme sprigs to the pan, drizzle with 3 tablespoons of the olive oil and sprinkle with salt and pepper. Place pan on middle rack and roast in preheated oven until tomatoes are slightly browned, about 30 minutes.

Discard thyme sprigs and place half of the roasted tomatoes in a blender or food processor. Add the water, vinegar, lemon juice, and remaining 2 tablespoons of olive oil. Puree until dressing is very smooth.  Place remaining roasted tomatoes in a large bowl and set both the tomatoes and dressing aside.

Couscous: Bring broth to a boil in a large saucepan and stir in couscous; simmer, uncovered, for 6 minutes. Cover the pan and remove from heat. Let stand for 10 minutes.

While couscous stands; add olives, parsley, mint, oregano, and thyme to the bowl with the roasted tomatoes.

Stir in couscous and dressing until well combined. Season to taste with salt and pepper.

Serves 8

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1 David Bickford { 08.11.10 at 10:36 AM }

I’ve purchased Israeli couscous at both Trader Joe’s and the Middle Eastern Bakery on 16th St. I’ve often struggled with how to prepare it, but this recipe sounds like a good approach. Would you serve this dish warm or cold?

2 Linda Hopkins { 08.11.10 at 10:43 AM }

Hi David, I’ve had it three ways; hot, room temperature, and cold. Although it works all ways, I like it best at room temperature.

3 David Bickford { 08.11.10 at 10:47 AM }

Thanks. I’ll probably try it at room temperature the first time and then refrigerate any leftover portion and try that cold the next day.

4 Ronnie Jaap { 08.12.10 at 7:59 AM }

Aargh — hate to miss you on the 4th! Have a wedding to go to! Where’s Tram been on Valley Dish?

5 Linda Hopkins { 08.12.10 at 8:12 AM }

Weddings everywhere… I have a few to go to also… Good times :-0
Tram’s been on vacation, but she’s back, Syleste was a fun fill-in host.

6 good news — Les Petites Gourmettes { 09.04.10 at 10:31 AM }

[…] posted is because I’m at Phoenix Cooks today, on stage with Tram Mai, where we are making Roasted Tomato Israeli Couscous. A taped segment of the demonstration will be shown during my live appearance on NBC Channel 12 […]

7 Tram Mai { 08.22.14 at 8:36 AM }

I went bonkers over this dish!! Loved it then and still do!!! Xoxo

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