A flavorful dish that perfectly complements our Estate Sauvignon Blanc.
Place couscous in a medium bowl, add ras el hanout and mix well. Add 3 tablespoons of the extra virgin olive oil and salt and pepper. Add boiling water and immediately cover tightly with plastic wrap and let sit for 5 minutes. Remove wrap and fluff with a fork.
Preheat broiler. Add foil to bottom of baking sheet and place tomatoes on top. Drizzle 1 tablespoon of the olive oil over and mix well. Add salt and place in broiler for 4-5 minutes, or until tomatoes darken and blister.
Add three tablespoons of the extra virgin olive oil to a sauté pan and add the shallots. Cook for 5-6 minutes on medium heat or until soft and translucent. Add garlic and cook for 3-4 minutes more, stirring occasionally and not letting garlic get too much color. Add cumin seeds, coriander and currants and cook on low for 2-3 minutes. Set aside to cool.
Once both the couscous and onion mixture has cooled, transfer the couscous to a large bowl and add the onion mixture, almonds, parsley, cilantro, mint, marjoram, lemon zest and juice, and 1/2 tsp of salt. Toss gently. Transfer to a serving platter and top with the blistered tomatoes.
Pair with Bartholomew Estate Sauvignon Blanc.
Recipe courtesy of Bryan Jones Catering.
