Couscous Salad With Roasted Vegetables
Couscous Salad With Roasted Vegetables requires roughly 45 minutes from start to finish. One serving
Couscous and Mograbiah With Oven Dried Tomatoes From Ottolenghi
Details
- Servings: 8
- Dish: main course
Cuisine
- italian
Ingredients
- 16 large, ripe plum tomatoes, cut in half lengthwise
- 2 tablespoons muscovado sugar
- 2/3 cup (150ml) olive oil
- 2 tablespoons balsamic vinegar
- 2 onions, thinly sliced
- 1 1/2 cups (250g) mograbiah
- 1 2/3 cups (400ml) chicken or vegetable stock
- Pinch of saffron threads
- 1 1/2 cups (250g) couscous
- 1 tablespoon tarragon leaves
- 1 tablespoon nigella seeds
- 3 1/2 ounces (100g) Labneh
- Coarse sea salt and freshly ground black pepper
Instructions
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