Delicious Herb and Cherry Tomato Couscous Salad by Chef Ottolenghi`

Rich in selenium and protein, couscous is a good ingredient to include in one’s diet. If you’re looking for a scrumptious salad to serve alongside a barbecue or a grilled vegetable dish, then be sure to try this herb and cherry tomato couscous recipe, courtesy of chef Yotam Ottolenghi!

Gather the Following Ingredients

The Ottolenghi couscous recipe requires the following ingredients:

  • 1 and a half cups of couscous
  • 2 tablespoons of the spice mix ras el hanout
  • 6 tablespoons of olive oil
  • 1 and two-thirds cups of boiling water
  • 2 thinly sliced onions
  • 10 ounces of cherry tomatoes
  • 1 quarter of a cup of golden raisins
  • A third of a cup of roughly chopped salted and toasted almonds
  • A teaspoon of roasted and crushed cumin seeds
  • 3 quarters of a cup each of roughly chopped cilantro and mint leaves
  • A teaspoon of lemon zest
  • A tablespoon of lemon juice
  • Salt and pepper

Preparing the Couscous Salad by Chef Ottolenghi

In a bowl, mix the couscous with one teaspoon of ras el hanout, three-quarters of a teaspoon of salt, plenty of pepper, and two tablespoons of olive oil. Pour boiling water over the couscous, stir, and cover with foil for 20 minutes. Remove the foil.

In a large frying pan on high heat, fry the tomatoes for 4 minutes in a tablespoon of olive oil. Remove the tomatoes from the pan, sprinkle with a pinch of salt, and set aside. Return the pan to medium-high heat with 3 tablespoons of olive oil. Fry the onions seasoned with a tablespoon of ras el hanout and a bit of salt for 10 minutes. Remove from heat. Add the raisins.

Final Steps and Serving

Transfer the couscous into a large bowl and add the onions and raisins. Mix in the lemon juice and zest, cilantro, mint, almonds, and cumin. Season with a generous grind of pepper and a quarter of a teaspoon of salt. Transfer the chef Ottolenghi salad onto a serving plate and top with the roasted tomatoes.