Sorry that I’m repetitive, but my secret friend Ottolenghi is an expert in salads, perfectly to be prepared in advance and to be served at room temperature. The couscous salad with cherry tomatoes makes everybody happy, in combination with fish or meat, in combination with other side dishes, or as a separate light meal.
For 4p, put 750 grams of cherry tomatoes ( I always use more vegetables ) and 2 sliced onions and 4 chopped garlic cloves ( I can’t do without 😉) on baking paper. Spread a drizzle of olive oil, 1 teaspoon of ras el hanout and some salt. Bake in the oven at 200° for approx 20 mins. After 15 mins, add 2 table spoons of raisins, 2 teaspoons of cumin seeds and 2 table spoons of grinded almonds.
Put 2 cups of couscous in a tajine ( looks pretty cool on your table). Mix the couscous with 1 table spoon of ras el hanout and 1/2 teaspoon of salt. Add 3 cups of boiling water. Cover. After 20-30 mins, add a drizzle of olive oil and mix with a fork. Taste, add pepper and salt.
Mix onions, almonds and raisins with the couscous. Add the zeste of 1 lemon and lemon juice of 1/2 of a lemon. Spread the tomatoes. Finish with chopped fresh coriander.
Store in the fridge. Serve at room temperature.
Doc V's Healthy Kitchen 