Ottolenghi‑Inspired Couscous & Tomatoes Salad
Discover a vibrant Ottolenghi‑inspired Couscous & Tomatoes salad bursting with fresh herbs, seared leeks, juicy tomatoes, plump raisins, and creamy vegan brie. Easy steps, flavor-packed tips, and irresistible variations await!
Ingredients
- 1 cup couscous regular or whole wheat
- 1¼ cups boiling water or vegetable broth for more flavor
- 2 cups cherry or grape tomatoes halved (i used big tomatoes)
- 2 medium leeks white and light green parts only, thinly sliced
- ¼ cup raisins golden or regular
- ¼ cup fresh cilantro finely chopped
- 2 tablespoons fresh dill finely chopped
- 2 tablespoons fresh mint finely chopped
- 2 tablespoons fresh chives finely chopped
- 3 tablespoons extra-virgin olive oil divided
- 1 lemon zested and juiced
- Salt and black pepper to taste
- Optional spice: ½ teaspoon ground cumin or a pinch of chili flakes
- 100 g 3.5 oz vegan brie-style cheese (like Rebel Cheese Brie), sliced or torn into pieces
Instructions
Cook the Couscous
- Pour boiling water over couscous, cover, and let it steam until fluffy. Fluff with a fork and let cool slightly.
Prep the Herbs & Raisins
- Finely chop all the herbs and soak or rinse the raisins if needed.
Make the Dressing & Toss
- Whisk olive oil, lemon juice, zest, salt, pepper, and cumin or chili flakes. Toss with couscous, herbs, and raisins.
Sear Leeks & Tomatoes
- Sauté sliced leeks until golden, then quickly sear the halved tomatoes in the same pan. Season lightly.
Assemble & Serve
- Layer couscous mix in a serving bowl, top with warm leeks and tomatoes, and finish with pieces of vegan brie