Dragon Salad – Couscous Summer Salad

eatoplan

November 18, 2024

medium

Roast the Tomatoes and Garlic:

Preheat your oven to 250°F (120°C).
Halve the tomatoes lengthwise (top to bottom) and arrange them cut side up in a single layer on a large, shallow baking pan.
Add the garlic cloves (unpeeled) to the pan.
Roast in the center of the oven for about 1 hour, or until the tomatoes are slightly shriveled around the edges.
Allow the pan to cool on a wire rack for about 30 minutes, or until the tomatoes and garlic are no longer hot.

Prepare the Couscous:

While the tomatoes are roasting, bring the broth to a boil in a 3-quart saucepan.
Stir in the couscous, reduce heat to a simmer, and cook for about 2 minutes.
Cover the saucepan, remove it from heat, and let the couscous stand for 5-10 minutes. (If using boxed couscous, follow the cooking directions on the package.)
Once cooled, fluff the couscous with clean hands or a fork to break up any clumps.

Make the Dressing:

When the garlic is cool enough to handle, peel the cloves and finely chop them with a small knife.
In a small bowl or measuring cup, whisk together the chopped garlic, olive oil, warm water, and the juice of one lemon until well combined.
(Optional: For a smoother dressing, use a blender, food processor, or a mortar and pestle like a molcajete.)

Assemble the Salad:

Toss the roasted tomatoes and prepared couscous in a large bowl.
Drizzle the garlic-lemon dressing over the mixture and toss to coat evenly.
Adjust seasoning with salt and pepper to taste.

Serve:

Serve this vibrant salad as a light main course or a side dish for summer gatherings. Enjoy!

Reviews

Ingredients:

Adjust Servings

	0.5teaspoon pepper black
	2pints cherry tomatoes red
	2.75cups chicken broth fine, (vegetable broth would be too)
	0.25cup extra virgin olive oil
	0.33333334pound feta cheese
	0.25cup flat leaf parsley fresh, chopped
	0.25cup mint fresh
	3large garlic cloves unpeeled
	2 juice of lemon
	0.5cup kalamata olives
	1teaspoon salt (for sauce)
	0.25cup warm water
	2.25cups couscous whole wheat, (regular or )

Directions

Roast the Tomatoes and Garlic

1. Preheat your oven to 250°F (120°C). | 2. Halve the tomatoes lengthwise (top to bottom) and arrange them cut side up in a single layer on a large, shallow baking pan. | 3. Add the garlic cloves (unpeeled) to the pan. | 4. Roast in the center of the oven for about 1 hour, or until the tomatoes are slightly shriveled around the edges. | 5. Allow the pan to cool on a wire rack for about 30 minutes, or until the tomatoes and garlic are no longer hot.

Mark as complete

Prepare the Couscous

1. While the tomatoes are roasting, bring the broth to a boil in a 3-quart saucepan. | 2. Stir in the couscous, reduce heat to a simmer, and cook for about 2 minutes. | 3. Cover the saucepan, remove it from heat, and let the couscous stand for 5-10 minutes. (If using boxed couscous, follow the cooking directions on the package.) | 4. Once cooled, fluff the couscous with clean hands or a fork to break up any clumps.

Mark as complete

Make the Dressing

1. When the garlic is cool enough to handle, peel the cloves and finely chop them with a small knife. | 2. In a small bowl or measuring cup, whisk together the chopped garlic, olive oil, warm water, and the juice of one lemon until well combined. | 3. (Optional: For a smoother dressing, use a blender, food processor, or a mortar and pestle like a molcajete.)

Mark as complete

Assemble the Salad

1. Toss the roasted tomatoes and prepared couscous in a large bowl. | 2. Drizzle the garlic-lemon dressing over the mixture and toss to coat evenly. | 3. Adjust seasoning with salt and pepper to taste.

Mark as complete