Couscous, Cherry Tomato and Herb Salad

Couscous, Cherry Tomato and Herb Salad

Based on Yotam Ottolenghi's recipe in Ottolenghi Simple.

Ingredients

Makes

  • 250g couscous
  • 6 Tbsp olive oil
  • 2 tsp ras el hanout
  • 400ml boiling water
  • 10oz/300g cherry tomatoes
  • 2 onions, sliced paper thin
  • 30g rasins
  • 1 tsp cumin seeds, toasted lightly and crushed
  • 50g roasted and salted almonds
  • ¾ cup roughly chopped corriander/cilantro leaves
  • ¾ cup mint leaves, roughly torn
  • 1 lemon for 1 tsp fine zest and 1 Tbsp juice

Preparation

  1. Prepare the Couscous
  2. Place the couscous in a medium bowl. Drizzle with 2 Tbsp of olive oil, sprinkle with 1 tsp of ras el hanout, 3/4 tsp of salt and plenty of pepper.
  3. Pour in the boiling water, stir, cover the bowl tightly with foil then set aside for 20 minutes.
  4. Remove the foil, fluff the couscous with a fork, and set aside to cool.
  5. Prepare the Tomatoes
  6. Heat 1 Tbsp of olive oil in a large frying pan over high heat.
  7. Add the tomatoes and fry for 3-4 minutes, stirring a few times, until they start to brown and split open.
  8. Remove from the pan and sprinke with a pinc of salt. Set aside a bowl with juices.
  9. Prepare the Onions
  10. Wipe the pan clean, and add 3 Tbsp olive oil and return to medium heat.
  11. Add the onions, the remaining 1 tsp of ras el hanout, and ⅛ tsp salt and fry for 10-12 minutes, stirring, until dark golden brown and soft.
  12. Remove from the heat, stir in th rasins, and set aside to cool.
  13. Combine
  14. Once the couscous has cooled slightly, transfer it to a large bowl.
  15. Add the onion and rasin mix and stir.
  16. Add the cumin, almonds, cilantro, mint, lemon zest, lemon juice, ¼ tsp salt, and a generous grind of pepper and mix gently.
  17. Transfer to a serving platter, top with the tomatoes, and serve.