Tunisian-Style Oatmeal Recipe
Daily Value: 15%
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
|Folic Acid (B9)||31µg||8%|
|Fatty acids, total monounsaturated||15g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
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.
- 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
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.
Adapted from "Le Pain Quotidien Cookbook" by Alain Coumont and Jean Pierre-Gabriel (Octopus Publishing, 2013)Servings: 4
Special Designations: Vegan, Vegetarian, Healthy
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