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Jewelled Couscous

Jewelled Couscous

Recipe by Julie Le Clerc

serves 6

1 cup Sabato vegetable stock
good pinch Gohar saffron tips
1 Tbsp Extra virgin olive oil  (EVO), plus 1/3 cup for the dressing
1 cup Girolomoni organic cous cous
1 cup Quisardegna fregola
1/2 jar El Navarrico large white beans , rinsed and drained
1/3 cup El Navarrico pimiento slices , coarsely chopped
1/3 cup Italian parsley. chopped
2 pieces Julie Le Clerc preserved lemon
1 Tbsp Julie Le Clerc harissa
Sea salt and freshly ground black pepper

Place stock and saffron in a saucepan and bring to the boil. Place EVO in the base of a tagine. Add cous cous and place the tagine over gentle heat, stirring the cous cous to toast and raising the heat slowly until the tagine is hot. Pour hot stock over cous cous, stir briefly, cover and remove from the heat. Let stand for 10 minutes for cous cous to swell and soften.

At the same time, cook fregola in plenty of boiling, salted water (as you would for pasta) for 12 minutes or until tender to the bite. Drain well.

Once cous cous has softened, fluff it up with a fork. Stir through fregola, butter beans, piquillos and parsley. Finely dice the preserved lemon rind and add to cous cous. Place the preserved lemon flesh, harissa and 1/3 cup EVO in a mini food processor and blend to combine (or whisk in a small bowl). Pour dressing over cous cous, season with salt and pepper and toss well to combine.


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