Mint Couscous with Fried Tomatoes

Mint Couscous with Fried Tomatoes Recipe

Donna Hay concocted the perfectly balanced dish with this Mint Couscous With Fried Tomatoes. There’s just enough fresh flavors like cool mint, tangy feta, tart lemon mingling and commingling with the couscous. This can be served as a light opener to a substantial meal or as an entrée itself.–David Leite

LC Don't Even Miss It Note

Some recipes are sooooooooooo ridiculously crammed full of flavor, you may not even notice the relative lack of meat. This is one of those recipes. Curious to see more of the same? Take a twirl through the rest of our Meatless Monday recipes.

Mint Couscous with Fried Tomatoes Recipe

  • Quick Glance
  • 20 M
  • 30 M
  • Serves 6 as an appetizer

Ingredients

  • 1 1/2 cups couscous
  • 1 3/4 cups homemade chicken stock, canned chicken broth or vegetable broth
  • 1 tablespoon plus 2 teaspoons olive oil
  • 4 ripe tomatoes, thickly sliced
  • Freshly cracked black pepper
  • 1 small onion, chopped
  • 2 tablespoons baby capers
  • 1 tablespoon grated lemon zest
  • 1/4 cup roughly chopped blanched almonds
  • 3 tablespoons chopped mint
  • 2 bunches arugula leaves
  • 6 ounces feta cheese (plain or marinated), sliced

Directions

  • 1. Bring the stock or broth to a boil in a saucepan. Place the couscous in a medium-ish bowl and pour over the boiling stock. Let stand until the liquid has been absorbed, about 5 minutes.
  • 2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle the tomato slices with pepper and place them in the skillet. Cook, turning once, until they are well browned, 4 to 5 minutes on each side. Transfer to serving plates.
  • 3. Wipe out the skillet, place it over medium-high heat, and add the remaining 2 teaspoons olive oil. Add the onions and cook until softened, 3 to 5 minutes. Add the capers, lemon zest, and almonds and cook, stirring frequently, for 2 minutes. Add the couscous and the mint and cook, gently stirring, until the mixture is warmed through, about 2 minutes.
  • 4. Divvy the couscous among the plates, arranging it alongside the fried tomatoes and topping it with the arugula and feta.
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Testers Choice

Testers Choice
Testers Choice
Elsa M. Jacobson

Jun 18, 1999

A perfectly marvelous collage of flavors. Every bite is full of flavor, and from bite to bite the flavors differ slightly, as do the textures and colors. If I knew nothing about Donna Hay before this, I would have to start by calling her inspired at the very least, and a genius for concocting this recipe. The prep is quick and easy. So far, so good—so great! Now for some notes on the flexibility of this dish. I used whole wheat couscous—large pearl Israeli-size. This could probably also be made with regular couscous of any size, bulgur, quinoa, or orzo with successful results. There is enough flavor going on that the grain or pasta could likely be cooked with plain water with successful results. Similarly, olive oil could be substituted with grapeseed oil, for example. This would be lovely with heirloom tomatoes. Or even green tomatoes. Or yellow. Or a mix of colors. Onions could be plain yellow, red, shallots, or even scallions. A little garlic could be added. Caper berries could stand in for the baby capers for a different but equally appealing visual. No mint? No matter! Similarly, this could be made without the arugula. Regular feta would work in place of marinated feta. Instead of being sliced, the feta could be crumbled—but do purchase a chunk and crumble it yourself (no purchasing pre-crumbled cheese!). After this gush, it probably goes without saying that I agree with the note that states this would work equally well as an appetizer or as a main course. I’m swooning. I was already thinking that I need to hang out a little more with Donna Hay when I realized that two of my favorite recipes on this site are also hers—Steamed Veggies in Parchment Parcels and Little Nectarine Cakes. Any way you put this salad together, you’ll have a winner!

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