Cous cous with mint and preserved lemon
A delicious accompaniment to a lamb or vegetable tagine, or spicy, barbequed meats.
Ingredients
300g cous cous
20g butter
1 tbsp olive oil
3 shallots, finely chopped
1tbsp finely chopped mint
1 tbsp finely chopped flat-leaf parsley
¼ preserved lemon
sea salt and cracked black pepper
Method
Place cous cous in a heatproof dish with butter and 1â…“ cups boiling water. Stir, cover and let stand for 5 minutes or until water is absorbed.
Heat olive oil in a saucepan and cook shallots until soft.
Stir cous cous to break up any lumps. Add shallots, chopped mint, chopped flat-leaf parsley, the finely chopped rind of ¼ preserved lemon, sea salt and cracked black pepper. Mix well.
Serving suggestion: with barbecued salmon or ocean trout.
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