Couscous and Mograbiah With Oven Dried Tomatoes From Ottolenghi

Ingredients

• 16 large, ripe plum tomatoes, cut in half lengthwise
• 2 tablespoons muscovado sugar
• 2/3 cup (150 ml) olive oil
• 2 tablespoons balsamic vinegar
• 2 onions, thinly sliced
• 1 1/2 cups (250 g) mograbiah
• 1 2/3 cups (400 ml) chicken or vegetable stock
• a pinch of saffron threads
• 1 1/2 cups (250 g) couscous
• 1 tablespoon tarragon leaves
• 1 tablespoon nigella seeds
• 3 1/2 ounces (100 g) Labneh
• coarse sea salt and freshly ground black pepper

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