Ottolenghi Inspired Cous Cous & Tomato

Food can bring people together in a way nothing else could.

Yotam Ottolenghi

Channeling the heart of Yotam Ottolenghi’s colorful, plant‑centric cuisine, this Couscous & Tomatoes salad is all about texture, brightness, and unmissable flavor.

It features fluffy couscous studded with juicy roasted tomatoes, slightly caramelized leeks, an herb explosion, sweet raisins, and a creamy vegan brie-style cheese crowning the lot. Whether served room‑temperature at a summer picnic or star of a cozy dinner at home, it’s the kind of dish that looks gorgeous and feels sophisticated—without hours of prep. More Herbs than cous cous does the trick!

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Why You’ll Love This Salad

1. Flavor Counterpoints: Juicy tomatoes meet caramelized leeks, sweet raisins, tart lemon, and creamy vegan brie—every bite is a symphony.
2. Herb Explosion: Dill, mint, chives, and cilantro brighten the dish to vibrant freshness.
3. Textural Magic: Tender couscous, juicy roasted summer tomatoes, soft cheese, and chewy raisins create a playful contrast.
4. Simple Prep, Dramatic Result: A few easy steps yield a dish that looks restaurant‑worthy.
5. Flexible & Customizable: Swap proteins, grains, or veg to suit your pantry and palate (more on that later!).
6. Great Make‑Ahead Option: Hurry? Make all components, refrigerate, toss together before serving.
7. Perfect for Gatherings: Big enough to please a crowd, yet elegant enough for a special dinner.

Channeling Ottolenghi’s Signature Style

Ottolenghi’s recipes shine with bold layers and contrasts: sweet fruit alongside tangy citrus, vivid herbs paired with grounding grains, textures mingling soft and crisp. He celebrates vegetables as stars and uses bright dressings, nuts, fruit, and cheese to elevate simple ingredients. This salad is a direct nod to his ethos—colorful, herb-forward, cleverly balanced, and unapologetically joyful.

Ingredient Breakdown

• Couscous: Light, fluffy base that soaks up flavors beautifully.
• Tomatoes: Choose ripe, season‑fitting types like grape, cherry, or campari—juicy and sweet.
• Leeks: Mild and sweet, gently seared for caramel notes.
• Fresh Herbs: Chives, dill, mint, cilantro—an aromatic quartet adding freshness and visual interest.
• Raisins: Sweet pops for contrast and an Ottolenghi‑style flourish.
• Seasonings: Sea salt, black pepper, perhaps a hint of chilli or cumin for warmth.
• Olive Oil: Extra‑virgin for brightness and flavor.
• Lemon: Juice and zest for juicy zing.
• Vegan Brie Style Cheese (“Rebel Cheese Brie”): Creamy, tangy, and melting—brings luxe indulgence.

Step‑By‑Step Directions

1. Cook the Couscous
   • Bring water (or your chosen stock) to a boil. Stir in couscous, cover, remove from heat, and let it steam until fluffy.
   • Fluff with a fork, then spread on a wide tray to cool slightly and prevent clumping.
2. Prep the Herbs & Raisins
   • Finely chop chives, dill, mint, and cilantro.
   • Rinse the raisins or soak briefly if you like them plumper. Set aside.
3. Dress & Toss Couscous
   • Whisk olive oil, lemon juice, lemon zest, salt, pepper (plus chili or cumin if you like) into a light dressing.
   • Toss the warm couscous with chopped herbs and raisins, coating evenly. Let rest so flavors meld.
4. Sear the Leeks & Tomatoes
   • Halve or quarter tomatoes (keep them in large pieces).
   • Slice leeks, rinse well, and pat dry.
   • In a hot skillet with olive oil:
     a) First sear leeks until golden‑brown and slightly sweet.
     b) Add tomatoes, searing briefly to add caramelization while maintaining juiciness.
   • Season with salt and pepper.
5. Assemble the Salad
   • Transfer dressed couscous to your serving dish or platter.
   • Arrange warm leeks and tomatoes on top, pushing some into the couscous for color balance.
6. Finish with Vegan Brie
   • Tear or slice Rebel Cheese Brie (or your favorite vegan creamy cheese) and gently nestle onto the salad.
   • A mild melt from residual heat creates gorgeous textures and taste.

Flavor Variations & Substitutions

• Grain Swap? Use quinoa, bulgur, farro, or even Israeli couscous for varied chew or nuttiness.
• Cheese-Free? Use toasted toasted nuts (almonds, walnuts, pine nuts) for richness instead.
• No Leeks? Use shallots or sweet onions—sliced thin and quickly caramelized.
• Raisin Alternative? Golden sultanas, dried cranberries, currants, or chopped dried apricots.
• Herb Mix‑Up: Basil, parsley, or tarragon add their own twists.
• Add Protein: Grilled chickpeas, roasted halloumi, spiced tofu, or shredded chicken for a heartier meal.

Chef’s Pro Tip

Rest for Better Flavor: After assembly, let the salad sit at room temperature for at least 15 minutes—this allows the couscous to absorb juices and the herb flavors to unite for incredible depth.

Hint from Ottolenghi’s Playbook

Don’t skimp on freshness from citrus or herbs—they bring the brightness that elevates a simple dish to Ottolenghi quality. A final squeeze of lemon just before serving wakes everything up.

Frequently Asked Questions (FAQ)

1. Can I make this ahead of time?
   Yes! Prep couscous, herbs, raisins, and vegetables ahead. Store separately, then toss and top with cheese just before serving.
2. How do I store leftovers?
   Refrigerate in an airtight container for 2–3 days. Add fresh herbs and a squeeze of lemon before eating to revive flavors.
3. Can I serve warm or cold?
   Absolutely. Serve warm, room‑temperature, or slightly chilled—each has its charms!
4. What if I can’t find vegan brie?
   Substitute with any soft cheese (goat cheese, feta-style vegan), or crumble toasted nuts for richness without dairy.
5. Is it gluten-free?
   Replace couscous with quinoa, rice, or gluten-free grain blend for a GF-friendly version.

Final Thoughts

This Couscous & Tomatoes salad masterfully combines fresh, cooked, crunchy, and creamy elements into a single bowl of joy—precisely in the Ottolenghi spirit. It’s bright, bold, herb-filled, and adaptable for any diet or season. The contrast between sweet and acidic, tender and chewy, luxury and simplicity is irresistible. Try it once, and it’ll become a seasonal favorite.

Enjoy the flavors, revel in the colors, and let your inner Ottolenghi shine in your kitchen!