Couscous with tomato and onion from Jerusalem (page 129) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Turkey & zucchini burgers with spring onion & cumin; Grilled fish skewers with hawayej & parsley

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • linda_nvwzz8 on March 08, 2026

    The family loved this- i wished i had made more. I had trouble getting even browning but still good - and different. Served with the turkey zucchini burgers/meatballs. - same cookbook. The sumac sauce from that was good with the couscous.

  • Stephenn31 on June 21, 2025

    Really flavourful and tomato rich. I grated the tomatoes instead of chopping them which was faster and I think are a better sauce. I didn’t do the full crispy crust but it was still very good

  • Agaillard on February 11, 2020

    This is quite an original way to cook couscous. Didn't have any problems of it attaching to the pan, even though I did not quite master the pan turning technique :/ I found it could have benefited from more seasoning (none is mentioned) - if it wasn't for the crispy crilled edges, it would be quite bland. I used the exact measurements which yielded about the right amount for four people. I agree with the comments on the low heat ! It took about 15 minutes + for me on medium/high heat.

  • a2cook on June 10, 2016

    One of the best things I've ever eaten. Even better with sun-dried tomato paste. Used in-season tomatoes the first time I made this, and Pomi boxed crushed tomatoes the next time, and it was just as good!

  • TrishaCP on June 29, 2013

    This is a very flavorful side. The wow factor of this dish is the crust that develops after you put the cooked couscous mixture in a pan to brown (kind of similar to the idea of tadig in Persian cooking). The recipe calls for low heat, but like Jane, I had to move mine up to a higher temp (medium) to get any color. No problems for me with unmolding, but do try and use your most non-stick pan for this one.

  • Jane on January 28, 2013

    This was a good way to liven up what can be a rather bland starch, It was pretty quick though I had an issue with the bottom of the couscous "cake" browning at the lowest heat possible (authors' instruction). It didn't help that I hadn't noticed the flame had gone out (don't you hate it when that happens?) but when I started it up again there was no way it was going to get a crunchy browned crust on the bottom with minimal heat. Turning the heat up worked well. It didn't turn out of the pan in a neat shape either, but it tasted good anyway. I served it with the Turkey and courgette burgers with spring onions and cumin on p.200.

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