Hi there
I served this simple variation of the original recipe to my daughter who loved it. I substituted the olives with preserved lemon (2 halves - sliced) and used Israeli (pearl)couscous which has larger grains and requires a longer absorption method of cooking. Below is a more traditional recipe of this versatile dish.
Couscous with Almonds and Olives
My authentic Moroccan book tells me that couscous is the most typical national Moroccan dish where the skilfully rolled semolina is the basis of several spicy dishes as well as hot and sweet ones.
Do you know that it is actually rolled semolina which in Morocco, is often done by hand? The grains are rolled literally in the palm of the cook's hand. The cooking process is complicated and time consuming so it is best to stick with the packet variety which is actually precooked.
It should be fine, regular, separate and never sticky. After you have poured the boiling stock over the grain (one cup for one cup of grain) stir once or twice, then set aside for 10 mins so the couscous can absorb the liquid, then fluff up with a fork.
Anything goes with this versatile dish - in a tasty tagine of fish, meat, poultry or vegetables or as a side dish such as the following Couscous Salad with Olives and Almonds. Once you get the idea, you will find your own unique combination but when in doubt throw in some olives, almonds or cashew nuts, preserved lemon and coriander. Pumpkin is another favourite, as are chickpeas, and raisins or sultanas add a touch of sweetness. Saffron is often added for colour and subtle aroma
Couscous Salad with Olives and Toasted Almonds
1 2/3 cups couscous
Same amount of boiling stock
About 15 black pitted olives
1/4 c flaked or slivered almonds, toasted in oven until slightly brown
4 tbsp olive oil
1 tsp lemon juice
Chopped fresh parsley and coriander
Good pinch cumin and cayenne pepper
Prepare couscous as above, blend olive oil and lemon juice, add rest of ingredients.
Serve warm or cold.
Happy rolling!
Cheers Clara
I served this simple variation of the original recipe to my daughter who loved it. I substituted the olives with preserved lemon (2 halves - sliced) and used Israeli (pearl)couscous which has larger grains and requires a longer absorption method of cooking. Below is a more traditional recipe of this versatile dish.
 |
| Israeli (pearl) couscous has a lower GI rating and requires longer cooking using the absorption method. |
 |
| Variation using Israeli couscous and preserved lemon |
 |
| Versatile couscous salad |
My authentic Moroccan book tells me that couscous is the most typical national Moroccan dish where the skilfully rolled semolina is the basis of several spicy dishes as well as hot and sweet ones.
Do you know that it is actually rolled semolina which in Morocco, is often done by hand? The grains are rolled literally in the palm of the cook's hand. The cooking process is complicated and time consuming so it is best to stick with the packet variety which is actually precooked.
It should be fine, regular, separate and never sticky. After you have poured the boiling stock over the grain (one cup for one cup of grain) stir once or twice, then set aside for 10 mins so the couscous can absorb the liquid, then fluff up with a fork.
Anything goes with this versatile dish - in a tasty tagine of fish, meat, poultry or vegetables or as a side dish such as the following Couscous Salad with Olives and Almonds. Once you get the idea, you will find your own unique combination but when in doubt throw in some olives, almonds or cashew nuts, preserved lemon and coriander. Pumpkin is another favourite, as are chickpeas, and raisins or sultanas add a touch of sweetness. Saffron is often added for colour and subtle aroma
Couscous Salad with Olives and Toasted Almonds
1 2/3 cups couscous
Same amount of boiling stock
About 15 black pitted olives
1/4 c flaked or slivered almonds, toasted in oven until slightly brown
4 tbsp olive oil
1 tsp lemon juice
Chopped fresh parsley and coriander
Good pinch cumin and cayenne pepper
Prepare couscous as above, blend olive oil and lemon juice, add rest of ingredients.
Serve warm or cold.
Happy rolling!
Cheers Clara
