|fat couscous (mograbiah) with harissa |
and orange dressing
But i do feel side dishes are often a bit neglected, even by me. It took me years to actually like couscous, but once I was converted, I decided that I would love couscous well - there is no point in being half-hearted about it! Recently I have been making large batches of fat couscous (mograbiah) with salad vegetables and a chilli dressing to go with the Sunday roast, Any leftovers are my lunch for the next few days, and god knows I do love my lunch.
Skill level: Easy
1 tbsp olive oil
1 x small onion, finely chopped
350g fat couscous (mograbiah)
700ml salted boiling water
3 tbsp olive oil
zest and juice of 1 orange (Seville or blood orange if you can get one)
2 tsp harissa paste
salt and freshly ground pepper
1 x red pepper, de-seeded and diced
8 x baby plum or cherry tomatoes, quartered
8 x green olives, sliced
fresh herbs, finely chopped (a mixture of chives, coriander, mint and parsley)
- Gently fry the onion in the olive oil and cook for 5 to 6 minutes, when it should begin to soften.
- Add the mograbiah couscous and continue to cook on low for 3 to 5 minutes - the couscous should be lightly toasted. (It may also make a popping sound!)
- Add the boiling water and salt. Bring back the boil, then simmer on the lowest heat for about 15 to 20 minutes (according to the packet instructions). The mograbiah couscous should be tender but also firm to the bite. Drain and then coat with the dressing (see below).
- Make a dressing of olive oil, orange juice and harissa paste. Stir well to combine. Check the seasoning, then dress the couscous.
- Add the orange zest, chopped pepper, tomatoes and green olives and mix well to combine.
- Sprinkle over the chopped herbs and serve at room temperature.
- Delicious with roasted meats or with hummous in flatbreads.