Tomato Carpaccio with Green Israeli Couscous
Recipes are finally back to this page and before summer ends, I wanted to enjoy the best of this sunny weather: Fresh, juicy tomatoes!
Let’s enjoy until the last bites of this sunny tomatoes season. This is a simple, easy recipe because that’s all we want for summer!
WHAT YOU WILL NEED:
for 4-6 people
- 1 cup raw israeli couscous(you can use fregola sarda, traditional couscous or millet grain)
- 2 heaped tablespoons Parsley Pesto(or traditional Pesto)
- 1 shallot, chopped
- Juice from 1 lemon
- 1 tbsp olive oil
- 1 handful fresh parsley, chopped
- ½ tsp salt
- 100g feta cheese(I used my recipe of vegan Almond Feta cheese)
- ½ cup toasted almonds, sliced(optional)
- 2 heirloom tomatoes, sliced thinly(I use a mandoline but a knife can do it too)
Parsley Pesto Sauce:
- 1 bunch of fresh parsley
- 1 stalk basil leaves
- ½ cup toasted almonds
- ¼ cup cold water
- ¼ to ½ cup olive oil
- Juice from 1/2 lemon
- ½ teaspoon nutritional yeast
- ¼ teaspoon salt
HOW TO:
-
- Pesto: In a small food processor combine all the ingredients and blend for 1 to 2 minutes until it becomes a creamy paste. Add more olive oil if needed;
- Boil water in a large pan and cook the couscous (like pasta) for about 10-15 minutes, depending on how al dente you prefer your couscous;
- Once the couscous is cooked, rinse all the water and mix it with the rest of the ingredients;
- Dispose the sliced tomatoes in a dish, drizzle some olive oil, sprinkle some salt and place the couscous on top of it;
- This is a perfect recipe for sunny days, enjoy it at room temperature. If you like some crunchy you can add some toasted almonds on top of everything;