Deborah Fabricant

Tomato-Couscous Stacks with Balsamic Vinaigrette

Rated 5 stars by 1 users

Servings

6 servings

30 minutes

40 minutes

Deborah Fabricant

This takes a bit of time, but well worth it!

Preheat the oven to 350°F. Prepare couscous according to package directions.
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.

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.

If you don't have authentic stacks, use thoroughly cleaned soup-sized aluminum cans with top and bottoms removed. Be mindful of sharp edges.

Filed in: Balsamic Vinaigrette, Balsamic Vinegar, Basil, Chives, Couscous, Dijon Mustard, Entree, Fresh Basil, Green Onions, Japanese Eggplant, Organic Bell Pepper, Organic Garlic, Organic Green Onions, Organic Italian Parsley, Organic Red Bell Pepper, Organic Spinach, Organic Yellow Bell Pepper, Parmesan Cheese, Plant Based, Scallions, Stacks, Tomato, Tomato-Couscous Stacks with Balsamic Vinaigrette, Vegetarian, Watercress