Couscous and Mograbiah with Oven-Dried Tomatoes
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 to 8
- 2 onions, thinly sliced
- 2 tbsp balsamic vinegar
- 16 large, ripe plum tomatoes, cut in half lengthwise
- 2 tbsp muscovado sugar
- 2/3 cup / 150 ml olive oil
- 1 1/2 cups / 250 g mograbiah
- 1 2/3 cups / 400 ml chicken or vegetable stock
- a pinch of saffron threads
- 1 1/2 cups / 250 g couscous
- 1 tbsp tarragon leaves
- 1 tbsp nigella seeds
- 3 1/2 ounces / 100 g labneh
- coarse sea salt and freshly ground black pepper
A Weeknight Wonder: Couscous and Mograbiah with Oven-Dried Tomatoes
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. But sometimes, the most rewarding meals are the ones that are surprisingly simple and packed with flavour. This Couscous and Mograbiah with Oven-Dried Tomatoes recipe is a perfect example. It sounds fancy, I know, but trust me, it’s achievable even on a Tuesday night after a long day at the office.
The beauty of this dish lies in its simplicity and flexibility. The oven-dried tomatoes add a burst of sweetness and depth, the caramelized onions provide a rich, savory counterpoint, and the mograbiah (or fregola, or even regular couscous in a pinch) offers a delightful textural contrast. It’s a symphony of flavours and textures that’s surprisingly easy to orchestrate.
What really makes this recipe shine, however, is its adaptability. I often find myself improvising depending on what’s in my pantry or what’s on sale at the market. Sometimes I add chickpeas or other beans for extra protein. Other times, I swap the chicken stock for vegetable broth to keep things vegetarian. The beauty of this recipe lies in its forgiving nature. You can absolutely make it your own.
I've found that preparing components ahead of time, especially the oven-dried tomatoes and caramelized onions, makes weeknight cooking a breeze. I often make a big batch of caramelized onions on the weekend and store them in the fridge. They’re fantastic additions to salads, omelets, or even just as a simple side dish. This preparation method means that when dinner time rolls around, assembly is a snap!
This isn't just a weeknight dinner; it's a celebration of flavour. It’s a dish that transforms ordinary ingredients into something extraordinary, and it’s the perfect example of how a busy lifestyle doesn't need to mean compromising on delicious, homemade food. So, next time you're looking for a satisfying and surprisingly simple meal, give this recipe a try. I promise, it will become a quick favorite in your household too.
Beyond the Recipe: This dish also serves as a great platform for exploring different flavour profiles. Experiment with different herbs and spices – perhaps a touch of chili flakes for a little heat, or some chopped fresh mint for a refreshing twist. Don't be afraid to get creative and make this recipe your own!
The combination of the chewy couscous, the sweet and tangy tomatoes, the savoury onions and the creamy labneh creates a satisfying and well-balanced meal. It is perfect for a light lunch or a comforting dinner. It’s also incredibly versatile - you can serve it as a standalone dish or as a side to grilled chicken or fish. The possibilities are endless!
This couscous dish is a reflection of my own life: a mix of simple pleasures, unexpected flavours, and a desire for deliciousness without a lot of fuss. It's a recipe that I return to time and time again, because it consistently delivers a delicious and satisfying meal without demanding a significant time commitment.
Step-by-step
- 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. Place in the oven and bake for 2 hours, until the tomatoes have lost most of their moisture.
- 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.
- 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. Drain well and rinse under cold water.
- In a separate pot, bring the stock to a boil with the saffron and a little salt. 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.
- Once ready, mix the couscous with a fork or a whisk to get rid of any lumps and to fluff it up. 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.
