Ottolenghi's Couscous, Cherry Tomato & Herb Salad

July 12, 2021
11 Ratings
Photo by Jonathan Lovekin
Author Notes

"This salad is perfect at a summer barbecue, great alongside all sorts of grilled meats and vegetables. Make the couscous, onion, and raisin mix 1 day in advance, if you like, and keep separately in the fridge—just bring back to room temperature before serving."

This recipe is featured in the story, A Simple, Make-Ahead Menu from Ottolenghi’s Latest Cookbook, sponsored by Ten Speed Press. It is reprinted from Simple, by Yotam Ottolenghi with Tara Wigley and Esme Howarth, with permission from our partner Ten Speed Press.Food52

  • Prep time 30 minutes
  • Cook time 15 minutes
  • Serves 4
  • 1 1/2 cups couscous
  • 6 tablespoons olive oil
  • 2 teaspoons ras el hanout
  • Salt and black pepper
  • 1 2/3 cups boiling water
  • 10 ounces cherry tomatoes
  • 2 onions, sliced paper-thin
  • 1/4 cup golden raisins
  • 1 teaspoon cumin seeds, toasted and lightly crushed
  • 1/3 cup roasted and salted almonds, roughly chopped
  • 3/4 cup cilantro leaves, roughly chopped
  • 3/4 cup mint leaves, roughly torn
  • 1 lemon (finely zest to get 1 teaspoon, then juice to get 1 tablespoon)
In This Recipe
  1. Place the couscous in a medium bowl. Drizzle with 2 tablespoons of oil, sprinkle with 1 teaspoon ras el hanout, 3/4 teaspoon of salt, and plenty of pepper, then pour in the boiling water. Stir, cover the bowl tightly with foil and set aside for 20 minutes. Remove the foil, fluff the couscous with a fork, and set aside to cool.
  2. Put 1 tablespoon of oil into a large frying pan and place over high heat. Once hot, add the tomatoes and fry for 3 to 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.
  3. Wipe the pan clean, then add the remaining 3 tablespoons of oil and return to medium-high heat. Add the onions, the remaining 1 teaspoon of ras el hanout, and 1/8 teaspoon salt and fry for 10 to 12 minutes, stirring until dark golden brown and soft. Remove from the heat, stir in the raisins, and set aside to cool.
  4. Once the couscous has cooled slightly, transfer it to a large bowl. Add the onion and raisin mix and stir. Add the cumin, almonds, cilantro, mint, lemon zest, lemon juice, 1/4 teaspoon salt, and a generous grind of pepper and mix gently.
  5. Transfer to a serving platter, top with the tomatoes, and serve.

See what other Food52ers are saying.

  • Sam
  • mvmom
  • Ann Conroy
    Ann Conroy
  • salena

4 Reviews

mvmom July 12, 2021
Super delicious! We added a little feta, too--and more tomatoes. Yum!
Ann C. September 16, 2019
A friend brought this to a dinner at my house yesterday. Absolutely delicious. I think I'd increase the number of tomatoes as that was the best part!
salena September 3, 2019
Absolutely delicious. Served as a side at a large party, made ahead and held at room temperature. Especially delicious with lamb. Toasting and then crushing the cumin seeds in a pestle was a revelation and I love to find uses for ras el hanout I bought.
Sam March 24, 2019
I loved this recipe -- made it as a dinner salad and it did not disappoint. Perfect roll out recipe to spring.