John Myers
Ingredients for 4 servings:
- 750 g tomatoes, colorful
- 1 onion(s), red
- 3 garlic cloves
- 400 ml vegetable stock
- 100 g couscous
- 75 g raisins or sultanas
- 15 g mint
- 15 g parsley
- 1 tbsp harissa paste
- 2 tbsp sesame seeds, roasted
- olive oil
- salt and pepper
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
simple and vegan
Fill a baking dish with the washed and drained tomatoes. Slice the onions into coarse rings and toss them with the crushed garlic cloves. Drizzle generously with good olive oil and season with salt and pepper. Place the dish in the oven at 200°C (top/bottom heat) for about 30 minutes. The tomatoes should then have taken on some color and be soft. Meanwhile, bring the vegetable stock to a boil in a saucepan, then add the raisins and couscous and stir well. Cover and let stand for 15-20 minutes. Chop the mint and parsley a little more coarsely and, if desired, toast the sesame seeds in a pan. The tomatoes should be done by now. Crush any tomatoes that haven’t burst open with a fork. Then add the harissa paste and mix everything well. Mix 3/4 of the chopped herbs into the couscous and serve on a large plate. Scatter the harissa tomatoes over the couscous. Finally, sprinkle with toasted sesame seeds and the remaining herbs. This dish is ideal for buffets or as a side dish. If you want to serve it as a main course, plan on double the amount or just have two people.
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