Broiled Tomatoes with Feta & Herbed Couscous

Broiled Tomatoes with Feta & Herbed Couscous
Photo by Scott Phillips


  • ½ cup finely chopped fresh herbs (any combination of mint, basil, and chives)
  • ¼ cup pitted kalamata olives (about 14), coarsely chopped
  • 2 large ripe tomatoes (about 1 lb. total)
  • ¾ cup couscous
  • ½ cup crumbled feta (about 2 oz.)
  • 3 Tbs. fresh lemon juice
  • Kosher salt
  • + 4 more ingredients
    • ¾ tsp. finely grated lemon zest
    • 5 Tbs. extra-virgin olive oil
    • Freshly ground black pepper
    • 2 small cloves garlic, minced

Position a rack in the middle of the oven and heat the broiler to high. Line a heavy rimmed baking sheet with foil. In a small saucepan, bring 1 cup water and 1/4 tsp. salt to a boil over high heat. Remove from the heat and pour in the couscous. Stir once or twice with a fork and cover with a ti...

View full recipe at Fine Cooking


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