Cous cous with mint and preserved lemon

Name: Cous cous with mint and preserved lemon
Cook time: 30 min
Cuisine: Moroccan
Ingredients: 300g cous cous; 20g butter; 1 tbsp olive oil; 3 shallots, finely chopped; 1tbsp finely chopped mint; 1 tbsp finely chopped flat-leaf parsley; ¼ preserved lemon; sea salt and cracked black pepper

Lynne Mullins

June 29, 2018

Couscous with mint and preserved lemonQuentin Jones

Time:< 30 mins

A delicious accompaniment to a lamb or vegetable tagine, or spicy, barbequed meats.

Ingredients

300g cous cous
20g butter
1 tbsp olive oil
3 shallots, finely chopped
1tbsp finely chopped mint
1 tbsp finely chopped flat-leaf parsley
¼ preserved lemon
sea salt and cracked black pepper

Method

Place cous cous in a heatproof dish with butter and 1⅓ cups boiling water. Stir, cover and let stand for 5 minutes or until water is absorbed.
Heat olive oil in a saucepan and cook shallots until soft.
Stir cous cous to break up any lumps. Add shallots, chopped mint, chopped flat-leaf parsley, the finely chopped rind of ¼ preserved lemon, sea salt and cracked black pepper. Mix well.
Serving suggestion: with barbecued salmon or ocean trout.

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