MOROCCAN COUSCOUS, PRESERVED LEMON & ALMOND

MAKES 5 CUPS / PREPARATION 15 MINUTES

A light exotic stuffing, perfect for poultry but also great with fish, lamb and veal.

500ml chicken stock or water 1½ cups couscous 1 medium onion, chopped 2-3 cloves garlic, chopped ½ cup chopped parsley and/or coriander rind of 1 preserved lemon, chopped 1 teaspoon salt ½ teaspoon freshly ground black pepper ½ teaspoon ground cinnamon 2 tablespoons olive oil 1 teaspoon liquid honey 1 cup almonds, toasted

Bring the stock or water to the boil, pour it over the couscous, cover and leave to absorb for about 5 minutes.

In a small processor, or using a large mortar and pestle, grind the onion, garlic, parsley and/or coriander, preserved lemon, salt, pepper and cinnamon with the oil to a paste. Stir this, along with the honey and almonds, into the couscous From Issue 89, Nov 2001.