Couscous and Mograbiah with Oven-Dried Tomatoes

Name: Couscous and Mograbiah with Oven-Dried Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 6 servings coarse sea salt and freshly ground black pepper; 355 milliliters 250 g couscous; 2 Tbsps muscovado sugar; 99 grams 100 g Labneh; 158 milliliters 150 ml olive oil; 2 onions, thinly sliced; 16 larges ripe plum tomatoes, cut in half lengthwise; 1 pinch A of saffron threads; 1 Tbsp nigella seeds; 1 Tbsp tarragon leaves; 394 milliliters 400 ml chicken or vegetable stock; 355 milliliters 250 g mograbiah

Couscous and Mograbiah with Oven-Dried Tomatoes is a vegetarian side dish. One serving contains 468 calories, 10g of protein, and 26g of fat. This recipe serves 6. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. A mixture of vegetable stock, g mograbiah, g couscous, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat the oven to 300°F / 150°C. Arrange the tomato halves, skin side down, on a baking sheet and sprinkle with the sugar, 2 tablespoons of the olive oil, the balsamic vinegar, and some salt and pepper.

Ingredients you will need

Balsamic Vinegar

Salt And Pepper

Olive Oil

Tomato

Sugar

Equipment you will use

Baking Sheet

Oven

Place in the oven and bake for 2 hours, until the tomatoes have lost most of their moisture.

Ingredients you will need

Tomato

Equipment you will use

Oven

Meanwhile, put the onions in a large pan with 4 tablespoons of the olive oil and sauté over high heat for 10 to 12 minutes, stirring occasionally, until they are a dark golden color.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

Throw the mograbiah into a large pan of boiling salted water (as for cooking pasta). Simmer for 15 minutes, until it is soft but still retains a bite; some varieties might take less time, so check the instructions on the packet.

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Pasta

Water

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Frying Pan

Drain well and rinse under cold water.

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Water

In a separate pot, bring the stock to a boil with the saffron and a little salt.

Ingredients you will need

Saffron

Stock

Salt

Equipment you will use

Pot

Place the couscous in a large bowl and add 3 tablespoons of the olive oil and the boiling stock. Cover with plastic wrap and leave for 10 minutes.

Ingredients you will need

Olive Oil

Couscous

Stock

Wrap

Equipment you will use

Plastic Wrap

Bowl

Once ready, mix the couscous with a fork or a whisk to get rid of any lumps and to fluff it up.

Ingredients you will need

Couscous

Equipment you will use

Whisk

Add the cooked mograbiah, the tomatoes and their juices, the onions and their oil, the tarragon, and half the nigella seeds. Taste and adjust the seasoning and oil. It is likely that it will need a fair amount of salt. Allow the dish to come to room temperature. To serve, arrange it gently on a serving plate, place the labneh on top (in balls or spoonfuls), drizzle with remaining oil, and finish with the rest of the nigella seeds.

Ingredients you will need

Seasoning