Thursday, 9 January 2014

Moroccan Couscous with Grilled Cherry Tomatoes and Many Herbs







  






If you follow me on Facebook you will know that I have been watching Yotam Ottolenghi's Mediterranean Feast and to say I am obsessed would be an understatement. I have been totally captivated with the simplicity of Ottolenghi's food, the way he explores the food and culture of the Mediterranean and the utter beauty of the places he visits and and people he meets (not to mention all the gorgeous pottery, tiled courtyards, rooftop gardens, market places, bazaars and winding alleyways - visual heaven). Plus, you've gotta love the guy who made vegetables sexy.



Moroccan Couscous with Grilled Cherry Tomatoes and Many Herbs
slightly adapted from SBS
Serves 4

1 red onion, thinly sliced 1/2 teaspoon honey
1/4 teaspoon ras el hanout
Sea salt flakes
Freshly ground black pepper
1 tablespoon golden raisins
300g cherry tomatoes
250g couscous
400ml boiling water
20g unsalted butter
1/2 teaspoon ground cumin
1 garlic clove, minced
1 tablespoon dry roasted almonds, chopped
A handful each of mint leaves, parsley leaves and coriander leaves, finely chopped
Juice of 1 lemon
Extra virgin olive oil, plus extra for drizzling

Preheat the oven to 150 degrees C.

Put 1 tablespoon olive oil into a frying pan over low-medium heat. Add the onions, honey, ras el hanout and a sprinkle of salt and pepper. Cook for about 15 - 20 minutes until the onions are dark golden and soft. Remove from the heat and add the golden raisins. Set aside.

Drizzle 1 tablespoon of olive oil over the tomatoes and mix well to coat. Heat a grill pan to high heat and add the tomatoes. Cook, turning occasionally, until the tomatoes are slightly charred. Set aside.

In a 20cm x 30cm baking pan, add the couscous, about 1/2 teaspoon salt flakes and about 1 tablespoon of olive oil. Pour in the boiling water, stir and cover with foil and leave for 10 minutes. Uncover and dot small knobs of butter over the surface of the couscous. Cover and bake for 15 minutes. Remove from the oven and fluff with a fork. Set aside to cool.

Put the couscous into a large bowl. Add the onions and raisins, the ground cumin, garlic and herbs, lemon juice and a good drizzle of olive oil and season with salt and pepper. Mix well.

On a large serving platter, spoon some of the couscous, scattering a few of the tomatoes in. Add the rest of the couscous and top with the remaining tomatoes. Drizzle generously with more olive oil.

25 comments:

  1. Wauw, that looks so lovely and colourful! Amazing pictures you took (and oh, I want that plate!). I always thought couscous was a bit boring in taste, but it look's like this is the perfect recipe to start cooking with couscous again.

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    1. I know what you mean about couscous. It can be bland if it's not treated right. I need my couscous to have attitude, so this salad is perfect for me. Thanks for stopping by.

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  2. Am I jealous? OH YEAH!! I'm not sure that I have access to this show but I'm going to find it on the internet. This couscous looks so yummy, wow :) There is everything that I love in it!

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    1. It's such a great show Gabrielle. You'll fall in love with the places and food. I have a feeling I'm going to be cooking more of this type of food, given that our climate is very similar to the Med at the moment.

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  3. so many delicious flavor going on here..I love the grilled tomatoes.

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    1. Grilled tomatoes are where it's at Dixya.

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  4. Ñam, ñam, qué rico... Nos encanta el couscous, es tan versátil.
    Greatings from Waterbridge.

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    1. Thank you. Couscous is one of those ingredients that make life easier.

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  5. I am so obsessed with Yotam. He's a genius, I can read his cookbooks like novels (actually, I do). This is a gorgeous representation of his fresh approach with vegetables and spices. You've motivated me to actually get into the kitchen and start cooking up some Ottolenghi goodness!

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    1. We share an Ottolenghi obsession - Sisters of the Grand Order of Ottolenghi. Is that going too far?

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  6. This dish looks so colorful and so delicious! I love it.
    pinning!

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    1. Thanks Abbie. The tomatoes and herbs really do make this dish POP!

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  7. Yum! I love all the ingredients in this and those caramelised onions look spectacular.

    I really like SBS for recipes also, they're always authentic and never fail to work.

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    1. Thanks Emma. I couldn't agree more re: SBS. They must be pretty rigorous with recipe testing, I haven't had a failure yet.

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  8. You know, I've done couscous with roasted tomatoes and now realize it was lacking all of these wonderful herbs. Great recipe and thanks for being obsessed with that Mediterranean show and sharing the recipe. :)

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    1. You're wecome Lea Ann. The herbs bring colour, flavour and freshness to this simple dish.

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  9. Love Ottolengui's recipes as well and your couscous is just fabulous

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    1. Thank you. Ottolenghi is a genius. I adore his approach to food.

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  10. Delicioso me encanta bonito su color tambièn muy saludable,saludos y abrazos.

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    1. Muchas gracias Rosita, y gracias por pasar por aquí.

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  11. Wow this looks fantastic, it will have to make an appearance my dinner table! :) Loving the photos too :)

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    1. Hope you like it. Thanks for stopping by.

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