Yotam ottolenghi couscous salad recipes

Ottolenghi’s Tomato Party Couscous Salad

Ottolenghi’s Tomato Party Couscous Salad

I’ve been an Ottolenghi fan ever since, although I had no idea that within a few years YotamOttolenghi would become a world-wide culinary celebrity
Saffron Couscous, Chickpea and Lentil Salad

Saffron Couscous, Chickpea and Lentil Salad

Another very good recipe from YotamOttolenghi's great book "Plenty". Take your average couscoussalad and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there
Recipe for buckwheat with leeks and soy sauce

Recipe for buckwheat with leeks and soy sauce

Couscous. Warm buckwheat and mushroom salad. The Guardian followed suit - one of the hottest chefs in Britain YotamOttolenghi shared his recipes for buckwheat polenta, and polenta and rice salad with dried cherries and hazelnuts (March 15, 2013)
Lamb Paella with Fennel, Artichokes and Tomato

Lamb Paella with Fennel, Artichokes and Tomato

It’s easy to be inspired by YotamOttolenghi. And this lamb paella recipe was definitely inspired by his cookbook Plenty which is a compilation of Ottolenghi’s recipes from the Guardian

The Ultimate Guide to Beets

by YotamOttolenghi. Beet Leaves with Chickpeas and Couscous. Side Dish Beet Recipes Beet Salad Recipes. The bigger leaves can be cooked like spinach, and the younger, smaller ones can be eaten raw in a salad

How Much Fun Are Mystery Box Challenges?

Nigella Lawson, Mark Bittman, Giada de Laurentiis, Jamie Oliver, Tessa Kiros, Rick Bayless, Madjur Jaffrey, YotamOttolenghi, Donna Hay, Nigel Slater, and Diana Henry
Recipe: Poached Spring Vegetables

Recipe: Poached Spring Vegetables

For inspiration, I turned to YotamOttolenghi’s Plenty, of which we have the German version (called Genussvoll vegetarisch)

African Tomato Salad

Stir in couscous. salt and pepper, this salad needs both. Stir in Israeli (Pearl) couscous. Place both types of couscous, herbs, garlic, cooled cooked tomatoes along with the little bit of juice from the pan, the cut green tomato, cherry heirloom tomato halves, lemon juice, some salt and pepper

Cookbooks and a Long-Overdue Soup

 The two chefs are YotamOttolenghi, whose column I follow each week in the UK paper, The Guardian, and Greg Malouf, an Australian of Lebanese descent