Recipe by Julie Le Clerc
1 Tbsp (EVO)
1/2 jar , rinsed and drained
1/3 cup , coarsely chopped
1/3 cup Italian parsley. chopped
1/3 cup (EVO)
Sea salt and freshly ground black pepper
Place stock and saffron in a saucepan and bring to the boil. Place oil 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 lemon flesh, harissa and 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.
Our thanks to Julie Le Clerc for this recipe 2011.
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