Tunisian-Style Oatmeal

Name: Tunisian-Style Oatmeal
Ingredients: 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

Alain Coumont and Jean-Pierre Gabriel|June 17, 2013 3:59 pm EST

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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.

Servings

4

Ingredients

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

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.