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Couscous with grilled cherry tomatoes and fresh herbs

Fluffy couscous with caramelized onion sweetness and warm spices
Grilled cherry tomatoes, golden raisins, and a hit of fresh herbs
Comforting, juicy, and bright—ready to scoop and savor

side dish ⏱ 45 min 460 kcal / portion 87.0 g carbs / portion (estimated) vegetarian glutenmilktree nuts 🔗 Original source

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Couscous with grilled cherry tomatoes and fresh herbs
v3 · rb0e705f985 20260727Z1751 8 tbsp olive oil 60 g golden raisin 600 g cherry tomato 25 g butter 20 g mint 2 tbsp lemon juice 2 tbsp argan oil baking paper to taste salt to taste black pepper to taste 🔥 pre-heat oven to 150°C ⏱ 15-30 min caramelise the onions until soft, dark brown and sweet ⏳ stir in the raisins and set aside 🍳 ⏱ 4 min grill cherry tomatoes until skin is slightly charred and flesh is soft 🔥 line roasting tin with baking paper 🍳 ⏱ 10 min soak couscous with boiling water and olive oil, covered with foil 🔥 ⏱ 15 min dot couscous with butter cubes and bake in the oven fluff couscous with a fork 🌀 transfer couscous to a bowl and mix in onion and raisin mix 🌀 mix in cumin seeds, garlic, almonds, rocket and most of the herbs 🌀 finish with lemon juice, salt and pepper and mix gently 🍽 transfer couscous to a serving platter and scatter with cherry tomatoes 🍽 sprinkle with remaining herbs and drizzle with argan oil Couscous 🎉 2 pieces onion 1 tsp honey ½ tsp ras el hanout 500 g couscous 800 ml water 1 tsp cumin seed 1 piece garlic clove 80 g almond 25 g rocket 20 g coriander 20 g parsley 4 tbsp onion, honey, ras el hanout couscous, water 4 tbsp butter 16 g mint lemon juice salt black pepper argan oil 4 g mint
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Preparation steps

  1. pre-heat oven to 150°C
  2. caramelise the onions for 15-30 min until soft, dark brown and sweet
  3. stir in the raisins and set aside
  4. grill cherry tomatoes for about 4 min until skin is slightly charred and flesh is soft
  5. line roasting tin with baking paper
  6. soak couscous with boiling water and olive oil for 10 min, covered with foil
  7. dot couscous with butter cubes and bake for 15 min in the oven
  8. fluff couscous with a fork
  9. transfer couscous to a bowl and mix in onion and raisin mix
  10. mix in cumin seeds, garlic, almonds, rocket and most of the herbs
  11. finish with lemon juice, salt and pepper and mix gently
  12. transfer couscous to a serving platter and scatter with cherry tomatoes
  13. sprinkle with remaining herbs and drizzle with argan oil

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