Cous cous with grilled cherry tomatoes and fresh herbs

Source: Yotam Otterlenghi’s ‘SIMPLE’ cookbook

Ingredients

  • 250g cous cous
  • 90ml olive oil
  • 2 tsp ras el hanout
  • 400ml boiling water
  • 300g cherry tomatoes
  • 2 onions, sliced into thin pinwheels (300g)
  • 30g golden raisins or sultanas
  • 1 tsp cumin seeds, toasted and lightly crushed
  • 50g roasted and salted almonds, roughly chopped
  • 15g coriander leaves, roughly chopped
  • 15g mint leaves, roughly torn
  • 1 lemon: finely grate the zest to get 1 tsp, then juice to get 1 tbsp
  • salt and pepper

Method

Place the cous cous in a medium dish. Drizzle over 2 tablespoons of oil, sprinkle with 1 teaspoon of ras el hanout, 3/4 teaspoon of salt and plenty of pepper, then pour over the boiling water. Stir, seal the dish well with foil and set aside for 20 minutes. Remove the foil, fluff the cous cous with a fork and set aside to cool. Put 1 tbsp of oil into a large frying pan and place on a high heat. Once hot, add the tomatoes and fry for 3-4 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 a medium-high heat. Add the onions, the remaining teaspoon of ras el hanout and 1/8 teaspoon of salt, and fry for 10-12 minutes, stirring, until dark golden-brown and soft. Remove from the heat, stir in the raisins and set aside to cool. Once the cous cous has cooled slightly, transfer it to a large bowl. Add the onion and raisin mix and stir. Add the cumin seeds, almonds, herbs, lemon zest, juice, 1/4 teaspoon of salt and a generous grind of pepper and mix gently. Transfer to a serving platter and top with tomatoes. Serves 4.

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