Couscous with tomato and onion recipe | Yotam Ottolenghi’s recipes | SBS Food Tell a Friend

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Couscous with tomato and onion recipe | Yotam Ottolenghi’s recipes | SBS Food 3 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - medium onion, finely chopped (160g in total) 
  • 3 - tsp tomato purée , I used tomato paste
  • 1/2 - tsp sugar 
  • 2 - ripe tomatoes, cut into 5mm dice (320g in total) 
  • 2/3 cups - couscous 
  • 8 ounces - boiling chicken or vegetable stock 
  • 3 tablespoons - unsalted butter
  • 3 tablespoons - olive oil
  • - kosher salt and fresh black pepper
  • Directions:

    Pour 2 tbsp of the olive oil into a non-stick pan, about 22 cm in diameter, and put over a medium heat.

    Add the onion and cook for 5 minutes, stirring often, until it has softened but not coloured. Stir in the tomato purée and sugar and cook for 1 minute. Add the tomatoes, ½ tsp salt and some black pepper and cook for 3 minutes.

    Meanwhile, put the couscous in a shallow bowl, pour over the boiling stock and cover with plastic wrap. Set aside for 10 minutes, then remove the cover and fluff up the couscous with a fork. Add the tomato sauce and stir well.

    Wipe your pan clean and heat up the butter and remaining olive oil over a medium heat.

    When the butter has melted, spoon the couscous into the pan and use the back of the spoon to gently pat it down so it’s all packed in snugly. Cover the pan, reduce the heat to its lowest setting and allow the couscous to steam for 10–12 minutes, until you can see a light brown colour around the edges. Use a palette or other knife to help you peer between the edge of the couscous and the side of the pan - you want a really crisp edge all over the base and sides.

    Place a large plate on top of the pan and quickly turn the couscous on to the plate. Serve warm or at room temperature.
    Recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi, with photographs by Jonathan Lovekin. Published by Ebury Press.

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    Cuisine:  American

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    Posted On:

    April 12, 2021

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