Moroccan Couscous
This Moroccan couscous gets its character from toasting the grains in olive oil before any liquid goes in, which gives them a nutty edge. The cooking liquid is bright and sharp, built from lemon juice, hot pepper paste and chicken broth, with preserved lemon and bay adding depth. It uses quick-cooking couscous, so the pot is done in minutes, and it suits a plate of lamb well.
Instructions
Stir the chicken broth, lemon juice and hot pepper paste together in a bowl and set it aside.
Heat a large pot over medium high heat and pour in a little olive oil. Add the dry couscous and sauté it until the grains turn slightly browned.
Pour in the broth mixture, then add the salt, coriander, cumin, preserved lemon wedges and bay leaves. Bring everything to a boil.
Cover the pot and take it off the heat. Leave it for about 5 minutes, until the couscous is tender and has absorbed all the liquid.
Uncover and fluff the couscous thoroughly with a fork or chopsticks to separate the grains. Serve right away alongside lamb.
Make it personal.
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