Couscous with grilled cherry tomatoes and fresh herbs

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6 tbsp olive oil

2 large onions, sliced into 2mm thick rings (400g net)

1 tsp honey

½ tsp ras el hanout spice mix

60g golden raisins or sultanas

600g cherry tomatoes

500g couscous

25g unsalted butter, cut into 3cm dice

1 tsp cumin seeds, toasted and lightly crushed

1 garlic cloves, crushed

80g toasted almonds, roughly chopped

25g rocket, roughly chopped

20g coriander, roughly chopped

20g parsley, roughly chopped

20g mint, roughly torn

2 tbsp lemon juice

2 tbsp argan oil, or olive oil if unavailable

Salt and black pepper

Serves eight


Pre-heat the oven to 150C.
Start by caramelising the onions. Place a medium sauté pan on a medium to high heat. Add 2 tablespoons of the olive oil, the onions, honey, ras el hanout, ¼ teaspoon of salt and ¼ teaspoon of pepper. Cook for 15-30 minutes, on until the onions are soft, dark brown and sweet. Remove from the heat, stir in the raisins or sultanas and set aside.
Place a ridged griddle pan on high heat and leave until piping hot. Mix the tomatoes with 2 tablespoons of oil and cook on the hot pan for about 4 minutes, until the skin is slightly charred and the flesh is soft, turning occasionally. Set aside.
Line the base and sides of a roasting tin, approximately 20 x 30 centimeters, with baking paper and put in the couscous, along with ½ a teaspoon of salt. Pour over 800ml of boiling water and 2 tablespoons of olive oil. Stir and leave to soak for 10 minutes, covered with foil. Dot the soaked couscous with the butter cubes, cover with foil again and bake in the oven for 15 minutes. Remove from the oven and fluff up with a fork.
Once the couscous has cooled slightly transfer it into a large bowl. Add the onion and raisin mix and stir. Add the cumin seeds, garlic, almonds, rocket and most of the herbs, leaving a little to the end. Finally add the lemon juice, ½ teaspoon of salt and ½ teaspoon of pepper and mix gently.
Gradually transfer the couscous to a serving platter scattering with the cherry tomatoes as you go. Finish with a sprinkle of herbs and drizzle with argan oil.

Perfect with

  1. Golden raisins


    Golden raisins


{based on 5 reviews}

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  • Shop Superb cous cous
    (21/10/2016) This recipe is so flavoursome and easy to use up various ingredients in your kitchen.
    The family loved the texture and all said it was super colourful. I have now made this twice and it is on the menu tonight again, thanks Yotam.
  • Shop Gorgeous and adaptable
    (08/09/2016) A lovely recipe that made my hubby a cous cous lover after him not liking for years. I made it with pistachio and pomegranate added to go with a meshioui style slow barbecued lamb dish and it was amazing, will use again as you can chop and change the herbs etc to suit, thank you.
  • Shop Fabulous
    (25/10/2013) We made this last weekend to go with an Ethiopian Awaze Tibs dish and it worked perfectly, the only thing i changed was adding vegetable stock to the cous cous rather than water and it was fabulous, well worth making and will be making it again soon
  • Shop Very popular in our household
    (21/09/2013) This recipe is fun and easy to cook and loved by everybody. It is also very adaptable and I have used many different combinations often depending on what is in the fridge. Sliced char grilled courgettes often find their way in to this recipe as an addition rather than an alternative.
  • Shop Wonderful
    (31/07/2013) This dish was lovely to make, lots of different elements which combined was absolutely scrummy. Even my carnivore husband had seconds! Thank you Yotam x