Cous­cous with roasted okra, dates and pre­served lemon

SERVES 4

Gourmet Traveller (Australia) - - Quick Meals -

This dish is equally sat­is­fy­ing eaten on its own or with bar­be­cued lamb. It’s also a good rea­son to try your hand at pre­serv­ing lemons – sim­ply pack them in a jar with salt and their own juice. If you buy pre­served lemons in a jar, the brighter the skin the bet­ter.

250 gm (11/4 cups) cous­cous 1 tbsp olive oil

Finely grated zest and juice of 1 lemon, plus lemon wedges (op­tional), to serve Finely grated zest and juice of 1/2 orange

Finely chopped rind of ½ pre­served lemon

50 gm roasted pine nuts

5 med­jool dates, pit­ted and thinly sliced

Coarsely chopped mint leaves, to serve

Thick Greek-style yo­ghurt (op­tional), to serve

ROASTED OKRA

175 gm okra, coarsely chopped

2 gar­lic cloves, sliced

1 tbsp olive oil

1 For roasted okra, pre­heat oven to 180°C. Toss okra in a roast­ing pan with gar­lic, oil and a large pinch of salt, and roast un­til golden (20 min­utes). 2 Mean­while, place cous­cous in a heat­proof bowl, add oil, citrus zests and juices, and pre­served lemon rind. Season to taste and mix to com­bine with your fin­ger­tips. Pour 350ml boil­ing wa­ter over cous­cous and stir with a fork. Cover with plas­tic wrap and stand un­til wa­ter is ab­sorbed (10 min­utes). Fluff with a fork, then leave un­cov­ered to dry (10 min­utes).

3 Stir pine nuts, date and mint through cous­cous, season to taste, top with okra and serve with yo­ghurt and lemon wedges.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.