Couscous With Tomatoes And Onions

Couscous with tomato and onion (based on recipe in book “Jerusalem” by Yiftach Ottolenghi and Sami Tamimi.)

I agree with the authors that this is wonderfully comforting food. We have definitely adopted it into our family repertoire.

Ingredients:

• 3 Tablespoons olive oil
• 160 grams (5.6 oz) onion, very finely chopped
• 1 Tablespoon tomato puree
• 1/2 teaspoon sugar
• 320 gram​s very ripe​ tomatoes (11 oz)
• 150 grams couscous (5.3 oz)
• 220 ml (7.4 oz) boiling chicken or vegetable stock
• salt (start with 1/2 teaspoon, and add if needed)
• black pepper to taste
• 40 grams (1.4 oz) unsalted butter

Preparation:

1. Put 2 Tablespoons of olive oil in 22 cm (8.6 inch) diameter pan.
2. Add the finely chopped onion, and fry till it softens but does NOT become brown.
3. Stir in the tomato paste and sugar, and cook for a minute.
4. Add finely chopped tomatoes, 1/2 teaspoon salt, pepper, and cook for a few minutes until tomatoes are soft.
5. Meanwhile, while it is cooking, pour boiling stock over the couscous in bowl. Cover and let stand for 10 minutes. Then fluff it up with fork.
6. Pour the tomato onion mixture over the prepared cousous.
7. Wipe pan clean, add butter and another Tablespoon of olive oil, and add the couscous-tomato mixture. Cover and steam on low heat, until a golden crust forms. Check to make sure it is not burning.
8. Turn over onto serving platter.
9. I often make it a day in advance, and it is fine.