Couscous, herbs, tomato salad with scallops. Sometimes you come across a recipe with your name written all over it, and you must try it.
As some of you may remember, last summer, I spent a week in Paris and was introduced to the beautiful work and world of Yotam Ottolenghi.
My life has not been the same since. Mediterranean, simple, and complex cooking will make you want to try a new recipe daily.
Each recipe is so easy to execute, but it introduces you, in this case, me, to new flavors.
Flavors that are not in my French or Italian cooking. I look forward to seeing the results of the blends he uses with his recipes.
This recipe is an adaptation from his cookbook, Ottolenghi Simple, if you do not have one, I highly recommend you treat yourself to it. You will not regret it.
I did not have all the spices on hand and could not use almonds as my son has braces, and a trip to the orthodontic was not what I was looking for.
You can make this couscous salad the day before by cooking the couscous, onions raisin mix in advance. Bring it to room temperature before adding the tomatoes to it.
The cinnamon, cardamom, and coriander cooked with couscous and onions bring out this spicy hide-and-seek with your palate.
There to be noticed, allowing you to taste every bite of your food by having each flavor enhance the other.
And then the fresh mint and cilantro, each balancing each other and bringing a fresh, cooling feeling to the dish. The lemon zest and juice bring out each flavor.
I prepared seared scallops to enjoy alongside this couscous, herbs, and tomato salad.
However, poultry, lamb, grilled meat, and vegetables would also be perfect.
Couscous, Herbs, Tomatoes Salad with Scallops
- 1 ½ cup couscous
- 6 tablespoons olive oil
- ¼ teaspoon cardamom
- ¼ teaspoon cinnamon
- ¼ teaspoon coriander
- ½ teaspoon black pepper
- 1 ⅔ cup boiling water
- 2 cups cherry tomatoes
- 3 cups onions, sliced paper-thin
- ¼ cup raising
- ¾ cup cilantro, roughly chopped
- ¾ cup fresh mint, leaves roughly torn
- 1 lemon, zest the whole lemon and then juice to get 2 tablespoons
- 12 sea scallops, all the same size
- 1 tablespoon olive oil
- In a small bowl mix together all the spices: cardamom, cinnamon, coriander, and pepper and set aside. Place the couscous in a medium bowl. Drizzle with 2 tablespoons of olive oil, sprinkle with half of the spice mix, ¾ teaspoon salt, and a couple of dashes of pepper, then pour in the boiling water. Stir and cover the bowl tightly with foil and set aside for 20 minutes. Remove the foil and fluff the couscous with a fork. Set aside to cool.
- Put 1 tablespoon olive oil int a large frying pan and place over high heat. Once hot, add the tomatoes and fry for 3-4 minutes, stirring a few times. Cook until they start to brown and split open. Remove from the pan, sprinkle with a pinch of salt and set aside with any juices.
- Wipe the skillet clean, then add the remaining 3 tablespoons of oil and return to medium-high heat. Add the onions, the remaining spice mixture, 1/8 teaspoon salt and fry for 10-12 minutes, stirring, until golden brown and soft. Remove from the heat, stir in the raisins, and set aside to cool.
- Once the couscous has cooled slightly, transfer it to a large bowl. Add the onion and raisin mix and stir. Add the cilantro, mint, lemon zest, lemon juice, ¼ teaspoon salt and a generous grind of pepper and mix gently.
- Transfer to a serving platter, top with the tomatoes and serve.
- Heat 1 tablespoon of olive oil in a large skillet over medium high heat and seat the scallops for 3 minutes on each side. The scallops should be golden on the outside and springy to the touch.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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I highly recommend this book ” Simple” by Ottolenghi used to prepare this dish