Couscous, cherry tomato and herb salad

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

Preparation info

Serves
four

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

This salad is perfect at a summer barbecue, great alongside all sorts of grilled meats and grilled vegetables. Make the couscous, onion and raisin mix a day in advance, if you like, and keep separately in the fridge; just bring back to room temperature before serving.

Ingredients

250 g couscous
90 ml olive oil
1 tsp

Main course
Supper
Summer
Gluten-free
Vegan

Method

Place the couscous in a medium dish. Drizzle over 2 tablespoons of oil, sprinkle with 1 teaspoon of ras el hanout, ¾