This recipe was the inspiration for this blog. It's my take on a dish created by James Beard Award winning chef, Alon Shaya, who's restaurant in New Orleans is one of the best I've ever eaten in. I've added tofu and switched up some of the vegetables. So yummy!
The recipe is a little complex and takes about 1 1/2 hours to prepare, but it's so worth it. You can make each step separately and the roasted veggies and tofu are tasty on their own -- just add a sprinkle of lemon juice or vinegar.
large pot of water
2 TBS salt
1 red pepper
8 oz tofu (1/2 container)
1/2 cup Israeli couscous
4 sprigs of fresh oregano or thyme
1 cup lightly packed parsley leaves
5 cloves of garlic sliced
1 cup tomato paste
1/2 cup assorted olives, black or green, pitted and halved
8 fresh basil leaves, torn
- preheat oven to 375 degrees
- bring pot of water w/ 1 TBS salt to a boil
-chop eggplant, pepper, onion and tofu into approximately 1/2 inch pieces & mix with 1/4 c olive oil and 1 TBS salt
-measure 1 c dry Israeli couscous
-slice garlic & chop herbs
-measure 1 c tomato paste (~1 1/2 6 oz. cans)
- tear basil leaves
2) Roast veggies
- spread out veggies and tofu on 2 rimmed baking sheets
-put in oven for about 15-25 minutes, stirring every 5 minutes until eggplant is tender and lightly browned
3) Cook couscous
-add couscous to boiling water & cook for about 6 minutes till chewy with a slight bit of texture
-drain and set aside
4) Saute herbs and tomato paste
-warm 1/4 c olive oil in a large skillet over medium heat
-saute herbs and garlic for ~1 minute till garlic is fragrant but doesn't burn
-stir in tomato paste and continue stirring to break it up for 10-15 minutes
5) Combine everything and eat!!
Mix together roasted veggies, couscous, caramelized tomato paste, 1/4-1/2 c water, olives & basil
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I love to cook, eat and entertain. I'm starting this in the midst of the Coronavirus as my way to spread the love.
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Easthampton, MA 01027