Tunisian-Style Oatmeal Recipe


Nutrition

Cal/Serving: 309
Daily Value: 15%
Servings: 4

Low-Sodium
Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat22g34%
Saturated3g16%
Carbs24g8%
Fiber4g17%
Sugars2g0%
Protein5g10%
Sodium9mg0%
Calcium34mg3%
Magnesium53mg13%
Potassium304mg9%
Iron2mg11%
Zinc1mg9%
Phosphorus145mg21%
Vitamin A1008IU20%
Vitamin C16mg27%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg4%
Niacin (B3)1mg4%
Vitamin B60mg4%
Folic Acid (B9)31µg8%
Vitamin E3mg17%
Vitamin K115µg144%
Fatty acids, total monounsaturated15g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wicked Dessert Puffs
Puff pastry pockets filled with a chocolate peanut butter cup candy... now that's wicked good!...
Quick and Easy Chili
It just doesn’t get any easier or more delicious than this! Sautéed ground beef, onion...
Roasted Brussels Sprouts with Bacon
Maybe I am being a little hyperbolic, but the sweet-salty-crisp combination of bacon and maple...

More Recipes By Alain Coumont and Jean-Pierre Gabriel


Tunisian-Style Oatmeal
Creative Communication SCRL

Not everyone likes their first meal of the day to be sweet, so try offering this dish as a savory alternative for a weekend brunch— perfect for those who prefer their oatmeal with a hint of harissa rather than honey.

Click here to see The Quintessential Café Cookbook.

INGREDIENTS

  • 1 1/2 cups Irish steel-cut oats
  • 1 teaspoon harissa
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tomatoes, diced
  • 2 scallions, sliced thinly
  • 1/3 cup finely chopped flat-leaf parsley

DIRECTIONS

The night before, bring 2 ½ cups water to a boil in a saucepan. Then, pour in the oats immediately and simmer for 1 minute. Cover the saucepan, let cool, then place in the refrigerator overnight.

The following morning, pour 1 cup water into the oatmeal and warm over low heat, stirring occasionally with a spatula to loosen the oats. Serve slightly al dente to retain the unique texture of the oats.

Meanwhile, mix together the remaining ingredients in a small bowl to make the topping. Divide the warm oatmeal and topping among 4 bowls. Serve immediately.

Recipe Details

Adapted from "Le Pain Quotidien Cookbook" by Alain Coumont and Jean Pierre-Gabriel (Octopus Publishing, 2013)

Servings: 4
Special Designations: Vegan, Vegetarian, Healthy

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human