Couscous with Currents (Ew)
2 c Couscous 1/2 c Dried currents 1/2 ts Salt, plus more to taste 6 Ripe plum tomatoes 3 Cloves garlic, unpeeled 1/4 c Fresh lemon juice 3 tb Olive oil, preferably extra -virgin 1 ...
Ingredients
- 2c couscous
- 1/2c dried currents
- 1/2ts salt, plus more to taste
- 6ripe plum tomatoes
- 3Cloves garlic, unpeeled
- 1/4c fresh lemon juice
- 3tb olive oil, preferably extra
- 1/4ts sugar
Directions
- 1
2 c Couscous 1/2 c Dried currents 1/2 ts Salt, plus more to taste 6 Ripe plum tomatoes 3 Cloves garlic, unpeeled 1/4 c Fresh lemon juice 3 t
- 2
Let stand for 30 minutes, or until the water has been absorbed and the couscous is tender
- 3
Meanwhile, dip tomatoes into boiling water for a few second, refresh under cold water and slip off skins
- 4
Cut the tomatoes in half crosswise, remove seeds, dice and set aside
- 5
Heat a cast iron or heavy-bottomed skillet over medium heat
- 6
Add garlic cloves and cook, turning occasionally until blackened in spots and tender, about 10 minutes
- 7
Slip the garlic cloves from their skins and trim the tough ends
- 8
In a blender or food processor, combine lemon juice, olive oil, mustard, sugar and the roasted garlic