3 medium slicer tomatoes
1 1⁄2 cups whole wheat pearl couscous
1 1⁄2 cups navy beans
1⁄4 cup cilantro, chopped
1 clove of garlic, minced
1 shallot, minced
juice of 1 lime
1⁄4 cup of red wine vinegar
1 3⁄4 cups water
1 tablespoon olive oil
1⁄4 teaspoon ground cumin
salt and pepper to taste
1/3 cup red wine vinegar
juice of 1 lime, about 2 tablespoons
1 teaspoon cane sugar
1⁄4 teaspoon salt
1⁄4 cup olive oil
Mix all the ingredients for the marinade together in a medium glass and set aside.
Cut the tops and bottoms off the tomatoes and then slice them in half.
Over the sink gently squeeze the seeds out of the tomatoes.
In a small, rimmed dish place the tomatoes and pour over the marinade.
Cover and let them sit for at least half an hour, or overnight in the fridge.
While the tomatoes marinade, warm a medium sauce pan over medium heat and add the olive oil.
Add the couscous and sauté until it begins to toast and smell nutty, about 5 minutes.
Add the water, salt lightly, cover, and bring the heat down to a simmer.
Cook the couscous for 20 minutes or until the water has been absorbed and the couscous is al dente.
Pour the couscous into a large bowl, add the navy beans, and set aside.
Warm up the grill to a medium-‐high heat, approximately 350 degrees.
Place the tomato slices directly on the grill and cook for about 5 minutes or until the tomatoes appear slightly charred and they start to loose their shape. Let the tomatoes cool slightly and then add them to a food processor with the red wine vinegar, lime juice, and cumin.
Blend until smooth.
Pour over the couscous and discard any large pieces of tomato skin that remain.
Gently fold in the cilantro, garlic, and shallot.
Add salt and pepper to taste.
Refrigerate before serving.
Serves 4 as a side