Moroccan couscous with chermoula and tahini

Recipe from: 3/14/2001
recipes, couscous, African, Chermoula

Ingredients 23
Servings 4
Time

Ingredients

  • 10
    baby courgettes, thickly sliced
  • 1
    cucumber, roughly chopped
  • 4
    carrots, peeled and cut into matchsticks
  • 250
    g
    long-grain white rice
  • 900
    ml
    hot vegetable stock
  • 125
    g
    couscous
  • CHERMOULA MARINADE
  • 2
    cloves garlic, crushed
  • 10
    ml
    harissa paste
  • 5
    ml
    ground cumin
  • 5
    ml
    paprika
  • 1
    bunch fresh coriander, shopped
  • 90
    ml
    olive oil
  • TAHINI SAUCE
  • 2
    cloves garlic, crushed
  • 5
    ml
    cumin
  • 125
    g
    tahini paste
  • 2
    lemons, juice
  • iced water
  • TO SERVE
  • 100
    g
    black olives
  • 1
    preserved lemon, diced, or lemon zest
  • 1
    large bunch of fresh mint, chopped (reserve a few sprigs for garnish)
 

Method

 
Combine all chermoula marinade ingredients a large bowl. Toss in vegetables and mix until well coated.

In a large saucepan, bring rice and stock to the boil. Cover, reduce to simmer and cook for 5 minutes. Stir in couscous and arrange vegetables evenly on top, sprinkling remaining chermoula and other juices over. Cover and cook, undisturbed, for a further 10 minutes, or until vegetables, rice and couscous are cooked and liquid is absorbed.

In the meantime, make the tahini sauce by blending garlic, cumin, tahini paste and lemon juice to a thick cream. Add about 125 ml (1/2 cup) iced water to form a pale creamy dressing. Place vegetables on one side of a serving dish. Stir olives, preserved lemon and chopped mint into rice couscous mixture. Spoon into serving dish.

To serve, trickle tahini sauce over salad and garnish with sprigs of mint. Serve rest of dressing separately. Serves 4.
 

Read more on: african  |  starch  |  vegetarian  |  recipes
 

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