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Monday, February 20, 2012

Curried Dill Couscous with Slow-Roasted Grape Tomatoes and Pearl Onions

I woke up this morning with the words "curried dill" repeating on a loop in my mind.  I knew that nothing would satisfy me today unless it contained those two ingredients.  



And oh, my, was I satisfied!  Please, please don't dismiss this because you see the word slow-roasted.  That doesn't mean loads of work- it simply means it will take a while, and that the flavors will be super-concentrated and amazing.  You could make the onions and tomatoes ahead of time, or the couscous ahead of time, whatever you do- just make it!  I think you'll be glad you did :) 


Curried Dill Couscous with Slow-Roasted Grape Tomatoes and Pearl Onions

For Tomatoes and Onions:
1 cup grape tomatoes, halved
1 cup frozen pearl onions, thawed
1/4 tsp salt, divided
1/8 tsp pepper, divided
1/4 tsp dried thyme, divided
olive oil, to coat


Preheat oven to 225.  Place halved grape tomatoes and pearl onions in separate bowls (if pearl onions are larger than tomatoes, you may have to halve them as well.  Have to halve :)  Drizzle just enough olive oil over each to coat, then sprinkle equally with salt, pepper, and thyme.  Place on foil-lined baking sheets in oven.  Remove onions after 2 hours, tomatoes after 2 1/2 to 3 (tomatoes should be dried but juicy inside, but you want your onions nice golden and plump.)


For Couscous:

2 cups vegetable broth
1/4 cup butter (vegans use Earth Balance margarine)

1/2 tbsp curry powder
dash of sriracha (optional)
2 cups couscous
2 cloves garlic, crushed
salt and pepper to taste
1/2 cup pine nuts
2 tablespoons chopped fresh dill

Toast pine nuts in medium frying pan over medium heat until golden and fragrant, shaking the pan a few times to make sure that they don't burn.  In a medium saucepan add vegetable broth, butter, curry powder, and sriracha and bring to boil, then immediately add couscous and garlic, stir quickly, and remove from heat.  Cover and let rest for 5 minutes, fluff with fork and add salt and pepper to taste, and toss with rest of ingredients.  Serve hot or cold.

6 comments:

  1. Curry and dill! I haven't tried that combination before. I have some dill in the fridge that needs to be used asap, and now I know what to do with it!

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  2. yum! i want to wake up with recipe ideas too!

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  3. Nothing beats roasted vegetables. And your delicious, colorful dish proves it, and urges: make-it-now!

    Btw, I love the title of your blog, particularly because my son fits that category :)

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    1. Thank you! It pales in comparison to your lovely pics, but I appreciate that very much!

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  4. I love cous cous, curry and dill - this sounds just perfect!

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  5. Jenny, that sounds absolutely delicious. I am a dill lover too but would have never thought of combining it with curry. I love the idea for the tomatoes & onions. I've never been happy with the frozen pearl onions I throw into stews. But slow roasting them may make a real difference. I've got to try it. I love slow roasted grape or cherry tomatoes. Put it all together, and I can see why you loved eating this.

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