Couscous With Tomato and Onion

From the cookbook Jerusalem: A Cookbook. The two authors grew up in Jerusalem, but on is Jewish and the other is Muslim. I guess food really does bring people together!

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Heat two tablespoons of oil into a non stick frying pan, on medium heat. Add the onion and saute for 5 minutes, stirring often, until softened, but not coloured.
  • Stir in tomato paste and sugar, and cook for 1 minutes. Add tomatoes 1/2 tsp salt and fresh ground pepper, and cook for another 3 minutes.
  • Meanwhile, pour the boiling water over the couscous in a shallow bowl and cover with plastic wrap. Let stand for 10 minutes. Fluff the couscous at the end of the 10 minutes, adding the tomatoe sauce mixture.
  • Clean the fryin pan and add the remaining 1 tablespoon of oil with butter, over medium heat. Add the couscous, once the butter has melted, and using the spatulas, flatten the couscous, and heat until a crisp edge develops over the base and sides.
  • Carefully invert the couscous onto a plate, by placing a plate over the top of the couscous, before inverting, releasing the couscous from the pan. Serve warm or at room temperature.
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@Studentchef
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@Studentchef
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"From the cookbook Jerusalem: A Cookbook. The two authors grew up in Jerusalem, but on is Jewish and the other is Muslim. I guess food really does bring people together!"
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  1. Studentchef
    From the cookbook Jerusalem: A Cookbook. The two authors grew up in Jerusalem, but on is Jewish and the other is Muslim. I guess food really does bring people together!
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