Loving tomatoes

Coucous
Made a meal last night with a Mediterranean vibe.  Marinated leg of lamb that had been butterflied with olive oil, salt and a variety of fresh herbs ( oregano, thyme and rosemary ).  Easy to toss on the grill.  The best part were the sides.  Couscous with roasted tomatoes and feta cheese. 

Tomatoes:

16 Italian tomatoes sliced in half, skin side down.  Put them on a roasting pan ( cookie tray with sides ) that was covered with parchment paper.  Take 2 tbsp. brown sugar,  2 tbsp. balsamic vinegar,  2 tbsp. olive oil, and kosher salt.  These are rough amounts.  I basically tossed each ingredient over the tomatoes and made sure each tomato got its fair share.  You could also mix everything in a bowl and then use a brush to coat each tomato.  Roast this in the oven at 300 for about 2 hours or until the tomatoes start to dry up and caramelize.  Once they do, I turned the oven down to 200 just to keep warm until I was ready to serve them. 

Couscous:

2 Vidalia onions, chopped
1 1/2 cups couscous
1 1/2 cups chicken broth
pinch of saffron

In a frying pan, coat with olive oil and saute the onions until caramelized.  Add in the couscous and continue to stir for another few minutes.  To make life easy, I poured the chicken broth in a large glass measuring cup and added the saffron and heated it up in the microwave.  Once the onions and couscous are completely incorporated and looking toasty, put into a bowl, preferably the one you are going to serve the couscous in.  Then pour the chicken broth/saffron mixture over the couscous/onions.  Cover with plastic wrap and let sit until done.  Season with salt and pepper before serving.

I cut up feta ( I prefer French feta ) into the bowl.  The combination of flavors works really well.  Easy meal and really good.  If there are more people, easy to double this recipe or triple.