Tomato-Couscous Stacks with Balsamic Vinaigrette

Ingredients

• 1 1/2 cups couscous with roasted garlic, cooked
• 4 tablespoons extra virgin olive oil
• 1 large Japanese eggplant, diced
• 4 cloves organic garlic, minced
• 1 large organic red bell pepper, diced
• 1 large organic yellow bell pepper, diced
• 1/2 cup organic green onions, diced
• Salt and fresh ground black pepper to taste
• 4 tablespoons fresh basil, chopped
• 3 1/2 cups organic spinach, washed, torn into small bite-sized pieces, and chilled
• 2 1/2 cups watercress, chopped and chilled
• 6 organic tomatoes (3 inches in diameter), each cut into 3 even slices
• 2/3 cup Parmesan cheese, freshly grated
• 1/2 cup chives, minced
• 1 tablespoon Dijon mustard
• 4 tablespoons balsamic vinegar
• 1 clove organic garlic, minced (for the balsamic vinaigrette)
• 1/2 cup extra virgin olive oil (for the balsamic vinaigrette)
• 1 tablespoon fresh organic parsley, minced

Directions

1. To make the balsamic vinaigrette, whisk together the mustard, vinegar and the 1 clove minced garlic.
2. Slowly add the 1/2 cup oil, whisking to emulsify, and blend well.
3. Add the salt, pepper, and parsley and blend. Set aside.
4. Preheat the oven to 350 degrees F.
5. Prepare couscous according to package directions, including seasoning packet.
6. In a large skillet, sauté the eggplant in 3 tablespoons of olive oil until softened and browned.
7. Add the garlic, peppers, and onions; continue to cook until the vegetables are tender, about 15 minutes.
8. Season with salt and pepper, add the basil, and stir well to blend.
9. Add the cooked couscous and stir well.
10. To assemble, spray 6 stack cylinders with vegetable spray and place them on a sheet pan. If you don't have authentic stacks, use thoroughly cleaned soup-sized aluminum cans.
11. Mix together the spinach and watercress.
12. Layer the stacks in the following order: 1 tomato slice, 1/4 cup couscous, 1 tablespoon Parmesan, 2 tablespoons spinach-watercress. Repeat and top with a tomato slice and 2 tablespoons couscous. Press down gently but firmly.
13. Sprinkle 1 tablespoon Parmesan over each stack.
14. Bake at 350 degrees F for 10 minutes.
15. To serve, slide a spatula under each stack cylinder and transfer to a serving plate lined with the remaining spinach and watercress. Unmold the stacks and sprinkle with the remaining Parmesan and the chopped chives. Drizzle with 2/3 cup of the vinaigrette.