Spinach and Chermoula Pie Yotam Ottolenghi.

Cover with a plate and leave for 4 minutes.

. Spinach and Chermoula Pie Yotam Ottolenghi.

250g giant couscous 250g baby spinach 15g coriander leaves, roughly chopped.

STEP 2.

. . Plug the hunger gap with this store-cupboard selection of giant couscous with a spicy raisin dressing, pork ribs with fig barbecue sauce, and a yoghurt cream with.

salt and pepper.

Couscous cake and Middle Eastern mac’n’cheese: eight show-stopping new recipes from Team Ottolenghi It takes a band of global talents to create Yotam. from Ottolenghi Test Kitchen: Shelf Love. I tweak the recipe to make it a bit more substantial for a full meal.

. .

Add the orange zest and lemon zest and juice, olive oil, harissa, spices, and some seasoning.

.

. .

Giant Couscous Cake With Roasted Pepper Sauce Yotam Ottolenghi. .

Swirl tahini through yogurt and drizzle with honey for a.
.
.

.

.

50g dried apricots. The result is a dense, chewy, doughy interior with a browned and. 1 small tomato halved.

Measure out 400ml of the sauce (leave the star anise in the pan), pour this into a small saucepan and keep warm. Can substitute fregola pasta or orzo pasta for giant couscous. . . .

.

150g Greek yoghurt. Meanwhile, tip all the dressing ingredients into a bowl and mix well.

.

.

Cook the giant couscous (if adding) per the packet instructions and drain.

.

Saute for 10 minutes, stirring now & then until golden & soft.