Couscous, Heirloom Tomatoes and Feta Salad
Prep time: 25 min
Cooking Time: 10 min
Serves 4 to 6.
3 ripe heirloom tomatoes, (mixed variety) rinsed; trimmed; and cut into wedges
2 Tbsp freshly squeezed lemon juice
3 tsp kosher salt, divided
1⅔ cups couscous
2 cups (500 ml) vegetable stock (may substitute water)
1 Tbsp fresh lemon zest
¼ cup (60 ml) good-quality olive oil, divided
½ cup crumbled feta cheese
¼ cup fresh basil
½ cup (125 ml) prepared pesto, for drizzling
½ cup (125 ml) prepared balsamic glaze, for drizzling
In a medium bowl, combine the tomato wedges, lemon juice and 2 tsp salt. Toss gently to incorporate. Set aside.
Place the couscous in a large bowl. Bring the vegetable stock, lemon zest, 3 Tbsp olive oil and remaining salt to a boil over medium-high heat. Pour over couscous; stir to incorporate. Cover with plastic wrap and set aside for 5 to 7 minutes.
Using a 3- or 4-inch, (8 or 10 cm) round biscuit cutter, shape the couscous into rounds on a serving plate. Carefully arrange the tomato wedges on top of the couscous. Garnish with feta and basil. Drizzle with the remaining olive oil.
Pipe pesto and balsamic glaze around the serving plate and serve!