Couscous with Blistered Tomatoes & Herbs
A flavorful dish that perfectly complements our Estate Sauvignon Blanc.
- 2 cups couscous
- 3 tsp ras el hanout (Moroccan spice blend)
- 7 Tbsp extra virgin olive oil
- salt and black pepper
- 1 basket Sweet 100 tomatoes
- 2 cups almost boiling water, about 190 degrees
- 4 shallots, sliced thinly on a mandolin
- 2 cloves garlic, sliced thinly on a mandolin
- 1 tsp cumin seeds, toasted and crushed
- 1 tsp coriander seeds, toasted and crushed
- 1/2 cup currants
- 1/2 cup toasted almond slivers
- 1 cup parsley leaves, roughly chopped
- 1 cup cilantro leaves roughly chopped
- 3/4 cup mint leaves, roughly chopped
- 1/4 cup fresh marjoram leaves, roughly chopped
- 1 lemon, ﬁnely zested and then juiced
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.