Moroccan couscous with chermoula and tahini

Fairlady
4 servings
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A simple couscous dish, loaded with African flavour.

By Food24 November 03 2009
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Ingredients (21)

10.00 courgettes — baby, sliced
1.00 cucumber — chopped
4.00 carrots — peeled and cut into matchsticks
250.00 g rice — long grain white
900.00 ml stock — hot, vegetable
125.00 g couscous
CHERMOULA MARINADE
2.00 garlic — cloves, crushed
10.00 ml harissa paste
5.00 ml cumin — ground
5.00 ml paprika
1.00 fresh coriander — bunch, chopped
90.00 ml fresh chillies — 573
TAHINI SAUCE
2.00 garlic — cloves, crushed
5.00 ml cumin
125.00 g tahini paste
2.00 lemon — juice only
water — iced
to serve — to serve
100.00 g black olives
1.00 lemon — preserved, diced
1.00 fresh mint — large bunch
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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.



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