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.