Couscous With Tomato and Onion
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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!
- Ready In:
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 tablespoon tomato paste
- 1⁄2 teaspoon sugar
- 2 ripe tomatoes, diced
- 1 cup couscous
- 1 cup chicken or 1 cup vegetable stock, boiling
- 2 1⁄2 tablespoons unsalted butter
- salt & freshly ground black pepper, to taste
- 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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