Herby Couscous Salad
Source: John Gregory-Smith 'Orange Blossom & Honey: Magical Moroccan Recipes from the Souks to the Sahara'
Serves 4
250g couscous
6 tablespoons olive oil
1 red onion, finely chopped
1 red pepper, finely chopped
2½ teaspoons paprika
2 teaspoons ground cumin
A large bunch of finely chopped flat-leaf parsley leaves
3 handfuls of finely chopped chives
Juice of 1½ lemons
1 preserved lemon (page 184), deseeded and finely chopped
Sea salt and freshly ground black pepper
Deep in the desert, in a small village called Tagenza, my friend Aicha, a wonderful Berber woman, cooked me a feast that included this special couscous dish. She prepared the couscous traditionally, washing and steaming it three times. However, on the last round, she added a mix of herbs, onions and spices that had been pan-fried in oil. This was mixed into the couscous as she massaged the grains using her fingers before the final steaming. The flavours permeated the green-flecked semolina. The biggest surprise was the chives; most un-Moroccan, I thought. But no, they grew all over the garden, and the delicate allium tang perfumed the salad in just the right way.
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Put the couscous in a large bowl and pour over just enough boiled water to cover by about 0.5cm. Cover with cling film and set aside. Or, if you want to do this the traditional way and steam the couscous, see page 186.
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Meanwhile, heat 4 tablespoons of the olive oil in a frying pan over a medium heat. Add the onion and pepper and cook, stirring occasionally, for 6–8 minutes until soft. Add the paprika, cumin, parsley, chives and a good pinch of salt. Mix well and cook for 30 seconds so that the herbs soften. Add the lemon juice and mix well. Remove from the heat.
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Fluff the couscous with a fork and tip in the vegetables. Add the preserved lemon and the remaining oil. Fork together. Cover and leave to cool for 5–10 minutes – this helps the flavours develop. Check the seasoning and transfer to a serving dish. Serve immediately.
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