#103 couscous and mograbiah with oven-dried tomatoes

from The Cookbook

This is one of my favorite Ottolenghi recipes yet! The combination of couscous and giant couscous was so satisfying when cooked in a delicious savory broth. The tomatoes were dried in the oven for 2 hours, and the result was a sweet flavor bomb that was still tender and juicy. The lebnah balls on top are cute and add a refreshing element. I will say this was not nearly as good the next day, so definitely recommend eating it fresh.