Couscous, Cherry Tomato & Herb Salad

Name: Couscous, Cherry Tomato & Herbu00a0Salad
Prep time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 1u00bd cups couscous; 6 tablespoons olive oil; 2 teaspoons ras el hanout; Salt and black pepper; 1u2154 cups boiling water; 10 ounces cherry tomatoes; 2 onions, sliced paper-thin; u00bc cup golden raisins; 1 teaspoon cumin seeds, toasted and lightly crushed; u2153 cup roasted and salted almonds, roughly chopped; u00be cup cilantro leaves, roughly chopped; u00be cup mint leaves, roughly torn; 1 lemon (finely zest to get 1 teaspoon, then juice to get 1 tablespoon)

By Leslie Blythe Moroccan, Pasta, Salad, Vegetarian Sautéing

September 19, 2022

This Couscous, Cherry Tomato & Herb Salad is a perfect accompaniment to all sorts of grilled meats and vegetables. You can make the couscous, onion, and raisin mix 1 day in advance, and keep them separately in the fridge, just bring it to room temperature before serving.

Prep: 25 mins
Cook: 15 mins
Yields: 4 Servings

Ingredients

1½ cups couscous

6 tablespoons olive oil

2 teaspoons ras el hanout

Salt and black pepper

1⅔ cups boiling water

10 ounces cherry tomatoes

2 onions, sliced paper-thin

¼ cup golden raisins

1 teaspoon cumin seeds, toasted and lightly crushed

⅓ cup roasted and salted almonds, roughly chopped

¾ cup cilantro leaves, roughly chopped

¾ cup mint leaves, roughly torn

1 lemon (finely zest to get 1 teaspoon, then juice to get 1 tablespoon)

Directions

1Place the couscous in a medium bowl. Drizzle with 2 tablespoons of oil, sprinkle with 1 teaspoon ras el hanout, ¾ teaspoon of salt, and plenty of pepper, then pour in the boiling water. Stir, cover the bowl tightly with foil and set aside for 20 minutes. Remove the foil, fluff the couscous with a fork, and set aside to cool. Put 1 tablespoon of oil into a large frying pan and place over high heat. Once hot, add the tomatoes and fry for 3 to 4 minutes, stirring a few times, until they start to brown and split open. Remove from the pan, sprinkle with a pinch of salt, and set aside with any juices. Wipe the pan clean, then add the remaining 3 tablespoons of oil and return to medium-high heat. Add the onions, the remaining 1 teaspoon of ras el hanout, and ⅛ teaspoon salt and fry for 10 to 12 minutes, stirring until dark golden brown and soft. Remove from the heat, stir in the raisins, and set aside to cool. Once the couscous has cooled slightly, transfer it to a large bowl. Add the onion and raisin mix and stir. Add the cumin, almonds, cilantro, mint, lemon zest, lemon juice, ¼ teaspoon salt, and a generous grind of pepper and mix gently. Transfer to a serving platter, top with the tomatoes, and serve.

Recipe by Yotam Ottolenghi.

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