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.
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