COUSCOUS AND TAJINE | 115 Mix in peas, tomato, olives and chopped coriander. Cover and let stand for about 3 minutes to blend flavours. Serve with a chopped tomato-based salad with olive oil and lemon dressing. NOTE: You can substitute 1Tbs sweet paprika for the chili powder and hot pepper COUSCOUS SALAD Adapted from https://recipesfromapantry.com/ Author Bintu Hardy Prep Time: 15 minutes 1 cup couscous Salt 1 cup boiling water 2 Tbs lemon juice 8 Tbs orange juice 5 large oranges peeled, pitted and finely chopped 1/2 cup pistachios chopped 1 cup dried cranberries 4 large spring onions, finely chopped 2 large handfuls of chopped mint Seeds from one pomegranate Place the couscous in a frying pan. Add the salt and water then cover with a lid. Let it stand for 5 minutes. Then stir it and cover for another 5 minutes. Using a fork, fluff up the couscous. When it is cool add the rest of the ingredients and mix well. NOTE: To adjust quantities, to every cup of couscous add 1 cup of boiling water. An orange or lemon juice dressing with olive oil and salt and pepper goes well. Serves: 8 Fez restaurant enjoying tajine
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