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Couscous and mograbiah with oven-dried tomatoes from Ottolenghi: The Cookbook (page 77) by Yotam Ottolenghi and Sami Tamimi

  • saffron
  • labneh cheese
  • mint
  • muscovado sugar
  • nigella seeds
  • tarragon
  • tomatoes
  • balsamic vinegar
  • vegetable stock
  • instant couscous
  • Mograbia couscous

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Notes about this recipe

  • meganjane on February 27, 2015

    I loved this and didn't have nigella seeds or tarragon - used feta as couldn't get labneh - delicious. I roasted the tomatoes a couple of days before and kept in the fridge.

  • Rutabaga on November 26, 2014

    Making this a second time, I added semi-dried Pomodoraccio tomato halves, which were far superior to the thinly sliced ones I've gotten at Costco (good thing, considering they're also far more expensive). These, along with local fresh made lebneh, really brought the dish to another level, although I still didn't have nigella seeds or tarragon.

  • lorloff on May 31, 2014

    Really delicious the tomatoes raise the dish to another level

  • Rutabaga on April 05, 2014

    I used jarred oven roasted tomatoes since I already had some on hand, and because it meant I could put the dish together quickly. I did add balsamic vinegar and a little sugar to the dish to keep these flavors in the mix, but I didn't have tarragon or labne. Next time, I hope to include both, especially since I found I can buy ball-shaped labne at my local Mediterranean grocer, just like what Ottolenghi used in the picture accompanying this recipe.

  • Queezle_Sister on February 27, 2014

    I found this to be a flavorful and easy winter meal. I had garden tomatos roasted last September, and waiting for just this moment. I lucked into a bag of Mograbiah, but couldn't find normal cracked couscous, so used Israeli couscous as my second. The tarragon added a very nice flavor. I couldn't find Nigella seeds, and substituted a mix of sesame and cumin seeds. I cut back on the olive oil significantly.

  • TrishaCP on July 01, 2013

    This is another delicious combination from Ottolenghi- with the sweet caramelized onions, the acid tomato, and the anise flavor of the tarragon. I loved the combination of the textures between the mograbiah and the couscous.

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Reviews about this recipe

  • Serious Eats

    While the blend of sweet and savory flavors here was delightful, the best part of this dish was the intricate mixture of texture...

    Full review