Deborah Fabricant
Tomato-Couscous Stacks with Balsamic Vinaigrette
Tomato-Couscous Stacks with Balsamic Vinaigrette
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
African
Servings
6 servings
Prep Time
30 minutes
Cook Time
40 minutes
This takes a bit of time, but well worth it!
Ingredients
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1 1/2 cups Couscous
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4 tablespoons Extra Virgin Olive Oil
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1 large Japanese Eggplant, diced
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4 cloves Organic Garlic, minced
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1 large Organic Bell Pepper, red, diced
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1 large Organic Bell Pepper, yellow, diced
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1/2 cup Organic Green Onions, diced
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Salt and Fresh Ground Black Pepper to taste
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4 tablespoons Basil, fresh and chopped
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3 1/2 cups Organic Spinach, washed, torn into small bite-size and chilled
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2 1/2 cups Watercress, chopped and chilled
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6 each Organic Tomatoes 3" diameter, 3 even slices
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2/3 cup Parmesan Cheese, freshly grated
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1/2 cup Chives, minced
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2/3 cup Balsamic Vinaigrette, recipe below
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1 tablespoon Dijon Mustard
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4 tablespoons Balsamic Vinegar
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1 clove Organic Garlic, minced
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1/2 cup Extra Virgin Olive Oil
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1 tablespoon Organic Italian Parsley, minced
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Salt and Pepper to taste
Balsamic Vinaigrette
Directions
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. Set aside for assembly.
Directions
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.
Assembly
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.
Recipe Note
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
