Wednesday, April 2, 2014
This is a funky little salad that packs a lot of flavor. The tomatoes are slow roasted with olive oil and salt for three hours or so until caramelized. The eggs are boiled about 5 minutes until the whites are set and the yolks are soft and gooey. Then the eggs are placed on top of whole wheat couscous and a crispy chickpea base and drizzled with a spiced yogurt dressing.
Be sure and give yourself plenty of time to roast the tomatoes. Make extra and store the tomatoes in a sterilized glass jar for sandwiches or pasta as they are delicious!
Recipe has been adapted from the cookbook, "What Katie Ate", by Katie Quinn Davies. (absolutely adore this cookbook). Also, this Pearl Barley Salad with Harissa-Spiced Chicken that I made a couple of weeks ago came from here as well.
For the salad:
8 small vine-ripened tomatoes, quartered
olive oil, for cooking
Sea salt and freshly ground black pepper
1 1/4 cup couscous
Pat of butter
1 - 14 -ounce can of chickpeas (rinsed and drained)
1 clove garlic (minced)
1 teaspoon ground cumin
5 tablespoons pistachios (rough chopped)
Pinch of fennel seeds
3-4 large eggs, (hard-cooked and halved lengthwise)
Handful basil leaves
For the dressing:
1 cup plain yogurt
1 teaspoon ground cumin
1 tablespoon lemon juice
1 teaspoon extra-virgin olive oil
Freshly ground pepper
Preheat oven to 250F.
Spread the tomatoes out on a baking sheet, drizzle with a little olive oil, season with salt and pepper and roast for 2 to 3 hours until caramelized and shriveled.
Place the couscous in a bowl, add a pat of butter and a pinch of salt, then pour over enough boiling water to just cover. Cover with plastic wrap and set aside until the liquid has been absorbed, about 10 minutes. Then, using a fork, separate the grains to make them light and fluffy.
Meanwhile, on medium-low heat warm 1 teaspoon olive oil in a heavy skillet, add chickpeas, garlic cumin, pistachios and fennel seeds, toss often, cooking until golden and slightly crispy on the outside. Remove and add to the couscous, along with the roasted tomatoes.
Make dressing by whisking the yogurt, cumin, lemon juice, olive oil and some ground pepper together in a small bowl.
Add eggs and basil leaves, drizzle dressing. Enjoy!
Serves 6 as a side.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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