Tunisian-Style Oatmeal

Tunisian-Style Oatmeal
4 from 1 ratings
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.
  • 1 1/2 cup 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
  1. 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.
  2. 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.
  3. 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.