Couscous with grilled cherry tomatoes and fresh herbs

I hottolenghiooked the whole family on this salad by the genius Yotam Ottolenghi. I simplified and adjusted the recipe to my likings. You can mix the ingredients last sec, in case someone is allergic to onions, almonds, etc.

Serves 12

2 large onions, sliced into 2mm thick rings (400g net)
1 tsp honey
60g raisins
600g cherry tomatoes
500g couscous
25g unsalted butter
1 garlic cloves, crushed
80g toasted almonds, roughly chopped
25g rocket, roughly chopped
20g parsley, roughly chopped
20g dill, roughly chopped
2 tbsp lemon juice
6 tbsp olive oil
Salt and black pepper

We can make only the topping part without mixing with the couscous, and people can decide if you want the stew or grilled cherry tomatoes

Place the couscous into a large bowl and cover it with boiling water and leave to soak for about 10 minutes. Add butter and olive oil.

Caramelise the onions: Place a medium sauté pan on a medium to high heat. Add 2 tablespoons of the olive oil, the onions, honey, teaspoon of salt and ¼ teaspoon of pepper. Cook for 15-30 minutes, on until the onions are soft, dark brown and sweet. Remove from the heat, stir in the raisins or sultanas and set aside.

Place a ridged griddle pan on high heat and leave until piping hot. Mix the tomatoes with 2 tablespoons of oil and cook on the hot pan for about 4 minutes, until the skin is slightly charred and the flesh is soft, turning occasionally. Set aside.

Once the couscous has cooled slightly transfer it into a large bowl. Add the onion and raisin mix and stir. Add garlic, almonds, rocket and most of the herbs, leaving a little to the end. Finally add the lemon juice, ½ teaspoon of salt and ½ teaspoon of pepper and mix. Add the cherry tomatoes and mix very gently. Finish with a sprinkle of herbs and drizzle with olive oil.

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