Couscous & Mograbiah with Tomatoes
Inspired by two recipes from Ottolenghi [gap height=”20″]
1 cup couscous
1 cup vegetable broth
1 cup mograbiah, fregola or israeli couscous, from the turkish shop
2 cups colorful cherry tomatoes (yello, red, green), halved
2 large coeur de boeuf tomatoes, in eighth
1 lemon, juice
1 handful basil
1 handful parsley
1 handful coriander
3 tbsp. olive oil
2 tbsp. pomegranate molasses
1 tsp. harissa
1 tsp. garlic paste (or 2 cloves, crushed)
maldon sea salt
Directions:
For this salad, two different Ottolenghi favorites have been merged into one. First, cook the couscous and mograbiah separately. Boil the broth, add the couscous and a little olive oil, cover and let sit until soaked up. Fluff with a fork. Cook the mograbiah al dente in salted water, drain and cool in ice water. Combine couscous and mograbiah.Prepare the tomatoes, coarsely chop the hers. Prepare a simple dressing with the olive oil, lemon juice, pomegranate molasses, garlic paste and harissa. Season with salt. Combine couscous, mograbih, tomatoes, herbs and the dressing. Garnish with grilled lemon slices, if you want (i like the looks of it but i don’t eat them). Enjoy at room temperature (or the next day as a desk lunch, ahem).
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