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Monday, November 14, 2011

Orange-coloured food (giant couscous with apricots + rose harissa)

Turns out I am in the mood for orange-coloured food: lunch today is this apricot couscous, plus pumpkin salad, plus a raw carrot (have run out of fruit).  Perhaps I will turn orange.
This recipe is basically Nigel Slater's from here.  Was very keen to use some of the rose harissa I bought the other day.  With apricots sounded good - used dried not fresh - quite fancied the dried fruit : couscous combination.


150g giant couscous
300ml hot water / veg stock
olive oil
2 onions, finely chopped
5 green cardamom pods, lightly crushed
1 clove garlic, finely sliced
10-15 dried apricots, roughly chopped
2 tsp rose harissa
1/2 a lemon, juice and zest
~3 tbsp parsley, chopped
salt

Bring water to the boil in a saucepan, then add the couscous and boil for ~10 min.  Drain and refresh, then put in a bowl and toss with a little olive oil.

Meanwhile, heat some olive oil in a frying pan and cook the onions, garlic and cardamom  pods until the onions are soft and pale.  Add the lemon zest and the apricots and cook for a few minutes more.

Add the apricot mixture to the couscous.  Mix the lemon juice in a bowl with the harissa, then add to the couscous.  Finally, add the parsley, mix well and taste for seasoning.


Mmhmm.  That worked.  Not spectacular but pleasant and interesting and subtle.  Not blown away by  my fancy rose harissa - can't really taste the rose.  Perhaps I overpowered it, will have to try again.
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