Couscous with Blistered Tomatoes & Herbs

Recipe Date: October 1, 2020
Serving Size: 6
Difficulty: Easy
Measurements: Imperial (US)

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.