1 Tbs tomato puree
1/2 tsp sugar
2 very ripe tomatoes, cut into 0.5cm dice (320g in total)
220ml boiling chicken or vegetable stock
40g unsalted butter
Salt and black pepper
3 Tbs olive oil
1 medium onion, finely chopped (160g in total)
1 Pour two tablespoons of the olive oil into a non-stick pan, about 22cm in diameter, and put on a medium heat. Add the onion and cook for five minutes, stirring often, until it has softened but not coloured.
2 Stir in the tomato puree and sugar and cook for a minute. Add the tomatoes, a teaspoon of salt and some black pepper and cook for three minutes.
3 Meanwhile, put the couscous in a shallow bowl, pour over the boiling stock and cover with cling film. Set aside for 10 minutes, then fluff up the couscous with a fork. Add the tomato sauce and stir.
4 Wipe your pan clean and heat up the butter and remaining olive oil on a medium heat. When the butter has melted, spoon the couscous into the pan and use the back of the spoon to gently pat it down so it's all packed in snugly.
Cover the pan, reduce the heat to its lowest setting and allow the couscous to steam for 10-12 minutes, until you can see a light brown colour around the edges.
5 Use a palette or other knife to help you peer between the edge of the couscous and the side of the pan: you want a really crisp edge all over the base and sides.
6 Place a large plate on top of the pan and quickly turn the couscous on to the plate. Serve warm or at room temperature.
Jerusalem by Yotam Ottolenghi and Sami Tamimi, is published by Ebury Press, distributed by Random House. RRP $64.99.