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Spicy Moroccan couscous

Authentic Moroccan couscous has many variations. This spicy Moroccan couscous has a kick to it and it's absolutely delicious! It's perfect for parties, picnics and for your lunchbox. Also, serve it with grilled lamb chops or chicken.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g couscous small grain
  • 50 g dried apricots
  • 1-2 tsp harissa paste
  • Little butter or margarine
  • 250 ml stock chicken or vegetable
  • Handful of green olives pitted)
  • 50 g pistachio
  • 1 handful parsley leaves
  • 1 handful mint leaves
  • 100 g feta cheese
  • 4 spring onions
  • ¼ preserved lemon
  • ½ lemon
  • Salt pepper, olive oil

Method
 

  1. Dice the apricots and preserved lemon. Coarsely chop the olives and finely slice the spring onion. Finely chop the herbs.
  2. Put the couscous and apricot pieces in a large bowl.
  3. Bring the stock to the boil, stir in the harissa paste and a little butter (or margarine). Pour this over the couscous, cover with a lid or plate, and let it rest for about 5 minutes.
  4. Loosen the grains with a fork and add the remaining ingredients. Toss and season with salt to taste and pepper.
  5. Serve lukewarm or cold.