Recipes & Serving Suggestions
Jewelled Couscous
Julie Le Clerc
serves 6
1 cup vegetable stock
good pinch Gohar Saffron Tips
1 tbsp extra virgin olive oil
1 cup Montebello Organic Couscous
1 cup Quisardegna Fregola Sarda
1/2 jar El Navarrico Large White Beans, rinsed and drained
1/3 cup El Navarrico Pimiento Slices, coarsely chopped
1/3 cup chopped fresh flat leaf parsley
1/2 Julie Le Clerc Preserved Lemons
1 tbsp Julie Le Clerc Harissa
1/3 cup extra virgin olive oil
salt and freshly ground black pepper
Place stock and saffron in a saucepan and bring to the boil. Place oil in the base of a tagine. Add couscous and place the tagine over gentle heat, stirring the couscous to toast and raising the heat slowly until the tagine is hot.
Pour hot stock over couscous, stir briefly, cover and remove from the heat. Let stand for 10 minutes for couscous to swell and soften.
At the same time, cook fregola in plenty of boiling, salted water (as you would for pasta) for 12 minutes or until tender to the bite. Drain well.
Once couscous has softened, fluff it up with a fork. Stir through fregola, butter beans, piquillos and parsley.
Finely diced the preserved lemon rind and add to couscous. Place the lemon flesh, harissa and olive oil in a mini food processor and blend to combine (or whisk in a small bowl). Pour dressing over couscous, season with salt and pepper and toss well to combine.
© Recipe courtesy of Julie Le Clerc 2011
