Couscous, Tomato - This is a Tomato flavored couscous. Same size as traditional couscous, however this couscous adds color and flavor. Tomato couscous is made out of Tomato and semolina flour. Cooks up just like traditional couscous, add to boiling water, remove from heat, let stand 5 minutes. Cooks to a light orange in color with a Tomato flavor. Excellent for plate presentation.
Serve Tomato Couscous with marinated, broiled vegetables. Cooked, chilled tomato couscous makes a super salad ingredient. Use a bed of Tomato Couscous instead of rice with curries or stir fry meals. It is also excellent with seafood entrees.
Pour 1 1/2 to 1 3/4 cups of liquid into a medium sized saucepan. The liquid can be water or vegetable stock or meat stock. Using stock adds more flavor to the dish. Add 1 to 2 tablespoons olive oil and a pinch of salt to the liquid and bring it to a boil. Add 1 cup of couscous to the boiling liquid. Remove the pan from the heat, cover, and let it stand for about 6 minutes. Do not lift the lid until the required time has elapsed. Fluff the couscous with a fork and serve. This recipe yields about 3 one-cup servings.
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Couscous is made from semolina flour, which is the roughly milled endosperm of durum wheat. The semolina is moistened with water and rolled until little balls are formed. Use in place of rice, as a side salad, added to soups, mixed with sautéed vegetables, and as a breakfast cereal. This flavored...
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