Tomato-Couscous Stacks with Balsamic Vinaigrette
Deborah Fabricant

Tomato-Couscous Stacks with Balsamic Vinaigrette
Deborah Fabricant

Ingredients

1 1/2 cups Couscous with Roasted Garlic cooked
4 tablespoons Extra Virgin Olive Oil
1 large Japanese Eggplant diced
4 cloves Organic Garlic minced
1 large Organic Bell Pepper red, diced
1 large Organic Bell Pepper yellow, diced
1/2 cup Organic Green Onions diced
Salt and Fresh Ground Black Pepper to taste
4 tablespoons Basil fresh and chopped
3 1/2 cups Organic Spinach washed, torn into small bite-size and chilled
2 1/2 cups Watercress chopped and chilled
6 each Organic Tomatoes 3" diameter, 3 even slices
2/3 cup Parmesan Cheese freshly grated
1/2 cup Chives minced
2/3 cup Balsamic Vinaigrette

Balsamic Vinaigrette

1 tablespoon Dijon Mustard
4 tablespoons Balsamic Vinegar
1 clove Organic Garlic minced
1/2 cup Extra Virgin Olive Oil
1 tablespoon Organic Parsley (fresh) minced
Salt and Pepper to taste

Directions

Preheat the oven to 350°F. Prepare couscous according to package directions, including seasoning packet.

In a large skillet, sauté the eggplant in 3 tablespoons of olive oil until softened and browned.

Add the garlic, peppers, and onions and continue to cook until the vegetables are tender, about 15 minutes.

Season with salt and pepper, add the basil, and stir well to blend.

Add the cooked couscous and stir well.


To assemble, spray 6 stack cylinders with vegetable spray and place them on a sheet pan.

Mix together the spinach and watercress.

Layer the stacks in the following order: 1 tomato slice, 1/4 cup couscous, 1 tablespoon Parmesan, 2 tablespoons spinach-watercress.

Repeat and top with a tomato slice and 2 tablespoons couscous.

Press down gently but firmly.

Sprinkle 1 tablespoon Parmesan over each stack. Bake at 350°F for 10 minutes.

To serve, slide a spatula under each stack cylinder and transfer to a serving plate lined with the remaining spinach and watercress.

Unmold the stacks and sprinkle with the remaining Parmesan and the chopped chives.

Drizzle with vinaigrette.

Balsamic Vinaigrette

Whisk together the mustard, vinegar and garlic.

Slowly add the oil, whisking to emulsify and blend well.

Add the salt, pepper, and parsley and blend.


Note:

If you don't have authentic stacks, use thoroughly cleaned soup sized aluminum cans.