How to Make Mario Batali Summer couscous and heirloom tomato vinaigrette

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, summer couscous and heirloom tomato vinaigrette. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Summer couscous and heirloom tomato vinaigrette is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Summer couscous and heirloom tomato vinaigrette is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook summer couscous and heirloom tomato vinaigrette using 18 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Summer couscous and heirloom tomato vinaigrette:

1. Get 1/2 cup Extra Virgin Olive Oil from Spain, 2 tablespoons separated
2. Prepare 1 poblano pepper, diced
3. Prepare 1 ear of corn, kernels removed
4. Take 2 garlic cloves, minced
5. Make ready 1 shallot, minced
6. Take 1/2 teaspoon cumin
7. Get 1/2 teaspoon smoked paprika
8. Make ready 1/2 cup couscous
9. Prepare 1/2 cup tomato juice
10. Make ready 1/2 cup water
11. Prepare 2 lemons
12. Prepare 2 teaspoons parsley, minced
13. Get 2 teaspoons cilantro, minced
14. Make ready 2 heirloom tomatoes, seeds separated and roughly chopped
15. Make ready 1 tablespoon black olives, pitted
16. Take 1/2 red onion, sliced and soaked in ice water for 10 minutes
17. Prepare 2 tablespoons pine nuts
18. Make ready Parsley and cilantro for garnish

Instructions to make Summer couscous and heirloom tomato vinaigrette:

1. In 2 tablespoons of Extra Virgin Olive Oil from Spain, sauté the corn, garlic, shallots, and poblano peppers in a cast iron pan until the poblano peppers and corn are slightly charred. Add in the cumin and paprika and bloom the spices for 30 seconds until fragrant. Add the couscous and stir until lightly toasted.
2. Add in the tomato juice and water and simmer for 5 minutes. Turn off the heat and steam for five minutes more.
3. Fold in the herbs, juice of one lemon, tomatoes (reserving the seeds for the vinaigrette), olives, and drained red onion.
4. Make the vinaigrette: Toast the pine nuts until golden. Add in salt, pepper, the tomato seeds, the rest of the Extra Virgin Olive Oil from Spain and juice from the second lemon. Whisk until well incorporated.
5. To serve, toss couscous with desired amount of dressing and plate the roasted lemon chicken on top. Garnish with additional fresh herbs.

So that is going to wrap it up for this special food summer couscous and heirloom tomato vinaigrette recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!