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Inn at Honey Run News

Cooking from Home: Tomato and Couscous Salad

Posted on April 10, 2020
in Chef's Blog, Recipes

Cooking from Home is a series our Executive Chef, Bret Andreasen, began during the COVID-19 pandemic. Our hope is simply to bring a little bit of the comfort and delight of Tarragon into your homes.


A hearty yet refreshing option for a beautiful Spring day!

Couscous:

  • 1 ¾ C Vegetable Broth
  • 1 T Salt
  • 2 T Extra Virgin Olive Oil
  • 10 oz Couscous
  • 2 T Fresh Rosemary, Finely Chopped
  1. Add the vegetable broth, salt and extra virgin olive oil to a sauce pot and bring to a boil. Add the couscous and briefly stir. Remove from the heat and cover with a lid. Allow to sit for 5 minutes.
  2. Remove the lid and add the rosemary. Gently fluff the couscous with a fork.

Tomato Salad:

  • 6 Roma Tomatoes, Cored
  • 2 Handfuls of Arugula or Spinach
  • 1 English Cucumber, Peeled, Quartered and Sliced
  • 1 Shallot, Finely Julienned
  • 2 T Garlic, Minced
  • 1 T Fresh Thyme Leaves
  • ¼ C Extra Virgin Olive Oil
  • 2 T Red Wine Vinegar
  • Salt and Black Pepper to taste
  1. Cut the roma tomatoes into large pieces (6 to 8 pieces per tomato).
  2. Add all the ingredients to a mixing bowl and toss to incorporate.
  3. Using a spoon, place the couscous onto the plates and top with the tomato salad. Make sure to use all the juices left in the bowl, this acts as the vinaigrette.

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The Inn at Honey Run

6920 County Road 203, Millersburg, Ohio 44654
Phone: 330-674-0011
Fax: 330-667-4210

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