Tomato Couscous with Capers

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Tomato Couscous with Capers

 

 

1 (28-ounce) can diced tomatoes

1 and 1/2 cups uncooked whole wheat or regular couscous

2 tablespoons olive oil

1/2 teaspoon salt

1 teaspoon oregano

1/4 teaspoon ground cloves (optional)

Generous pinch of ground cayenne

2 tablespoons small capers, drained of brine (if using large capers, chop

coarsley)

 

 

In a medium-size bowl strain the juice from the diced tomatoes to measure 1

and 1/2 cups of juice, squeezing the diced tomatoes as much as possible to

remove thier excess liquids. Disguard any remaing juice; if not enough juice is

available to total 1 and 1/2 cups, add either veggie broth or water. Gently

crush any large peices of tomato and set aside.

 

Combine the juice, olive oil, and oregano in a medium-sized sauce pan. Cover

and heat to medium-high, to bring to a boil. Stir continuously as you pour in

the couscous in a steady stream. Quickly stir in the salt, cayenne, and cloves.

Stir to combine, turn off heat, cover the pan, and allow to sit for 5 minutes,

or until the liquid is completely absorbed. Fold in the reserved diced tomatoes

and capers, cover again and allow it to sit 2 to 3 minutes to warm the tomatoes.