|Whole Grain and Israeli Couscous with Oven-Dried Tomatoes and Labneh|
The first element was the tomatoes, roasted with a little sugar and balsamic vinegar. I had them in the oven for over 2 1/2 hours but ran out of time; they weren't as dry as they should have been so my dish was more like couscous with oven-roasted tomatoes!
Finally, there were the 2 types of couscous to be cooked: I used Israeli couscous instead of mograbiah, which is cooked like pasta, and whole grain couscous that was steamed in saffron-infused stock.
All of these ingredients were combined with some fresh herbs and a sprinkle of nigella seeds.
The final touch was labneh, a thick, tangy yogurt. I decided to try my hand at making it. It was easy but did require a few days, though it was mainly waiting time. I used only cow's milk yogurt and set it up as per the recipe, wrapped in cheesecloth and suspended over a bowl. After 2 days and an additional day of refrigeration, it was soft but firm enough to shape. It had a wonderful, intense yogurt tang and I particularly liked it rolled in dried mint and pepper.
|Labneh in olive oil and rolled in dried mint and pepper|
- a half recipe made a huge amount which easily served 4 as a meal or 6-8 as a side.
- I used 30ml olive oil (for cooking the onions and tomatoes only) instead of 75ml for a 1/2 recipe and that was enough.
The recipes for Couscous and Mograbiah with Oven-Dried Tomatoes and Labneh are from the book Ottolenghi: The Cookbook.