Couscous With Lemon, Feta & Mint

Portions:4
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Ingrediënten

  • 350 g couscous
  • 400 ml warm water
  • 1½ tablespoons sunflower oil
  • finely chopped rind of 1 preserved lemon
  • 200 g feta cheese cut into cubes
  • 1½ teaspoons dried mint
  • sea salt and black pepper
  • small bunch of mint finely chopped, to garnish

Instructies

  • Tip the couscous into an ovenproof dish.
  • Stir ½ teaspoon salt into the measurement water and pour over the couscous.
  • Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for about 10–15 minutes.
  • Rake a fork through the couscous to break up the grains.
  • Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
  • Stir the preserved lemon rind, feta and dried mint through the couscous until thoroughly mixed, then season with salt and pepper.
  • Cover with a piece of damp greaseproof paper and place in a preheated oven, 180°C , Gas Mark 4, for about 15–20 minutes until heated through.
  • Garnish with the fresh mint.
  • Serve with tagines or grilled meat and poultry.

Notes / Tips / Wine Advice:

For couscous salad with preserved lemon & feta,

soak and oil the couscous following the recipe as for Couscous with lemon, feta & mint. Toss in the finely chopped preserved lemon rind and feta. Omit the dried mint and add 2 tablespoons cracked green olives, pitted and finely sliced, and finely chopped bunches of flat leaf parsley and mint. Toss in the juice of 1 lemon and season well with salt and pepper. Serve with grilled and roasted meat and poultry.
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Recipe Category Cheese / Rice / Side Dish
Country Arabic / Moroccan
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