****46/56 ROASTED TOMATO AND HERB COUSCOUS

RECIPE 45/56  ROASTED TOMATO AND HERB COUSCOUS

INGREDIENTS

1 medium orange bell pepper
2 shallots
2 cups grape tomatoes
1 cup uncooked israeli couscous
1 Tsp EVOO
2 tsp ground coriander
1 3/4 cups water
1 tsp salt
1/4 cup fresh mint leaves, thinly sliced
1/4 cup chopped fresh chives
3 cups fresh baby spinach leaves
1/2 cup slivered almonds toasted (350 F oven for 5 to 6 minutes)

Additional EVOO and white wine vinegar are optional

DIRECTIONS:
PREP 15 MINUTES TOTAL 20 MINUTES 6 SERVINGS (3/4 CUP) 200 CALORIES 410 MG SODIUM

1.  Dice bell pepper and finely dice shallots; set aside.  Spray Skillet with EVOO.  Heat over medium0high heat 1 to 3 minutes or until shimmering.  Add tomatoes; cook undisturbed 2 to 3 minutes or until charred.  Stir and cook an additional 2 to 33minutes or until charred on all sides.  Remove tomatoes from Skillet to Cutting Board

2.  Add coucous and oil to Skillet.  Cook 2 to 5 minutes or until couscous is golden brown, stirring frequently.  Add shallots and coriander.  Cook and stir 30 to 60 seconds or until fragrant.  Add water and salt.  Reduce heat to low.  Cook, covered, 8 to 10 minutes or until couscous is tender stirring occasionally.

3.  Remove Skillet from heat.  Stir in bell pepper, tomatoes, mint and chives.  Serve coucous over spinach.  Sprinkle with almods and drizzle with additional olive oil and white wine vinegar, if desired.