A delightfully light and citrus-y Moroccan recipe to serve with sweet & sour Moroccan stew. This mint-y couscous is a perfect match with the stew. Couscous is a dish made from semolina that is cooked by steaming. Couscous is lightly seasoned and served with any stew spooned over it.
Olives being available in abundance in Morocco and hence olive oil is one oil that is used extensively to cook Moroccan dishes. Olives are even relished as a snack before dinner, added to various tagine recipes, Desserts like fruit salads, cream pastilla are made more tantalizing by sprinkling then with scented water such as rose water and orange blossom water.
Flavor and uniqueness of Moroccan dishes is elevated with addition of dried fruits like dates, prunes, dried apricots, figs or nuts like almonds and walnuts. Morocco is known for its lip smacking hot sauce – Harissa and preserves such as preserved lemons.
There is something very captivating on seeing array of Moroccan dishes being made in restaurants or road side eateries. And this was confirmed after a meal of Sweet & sour Moroccan stew with couscous for a Sunday lunch..
And no wonder this is considered one of the important cuisines of the world!
Mint & Lemon Couscous
Couscous with undertones of mint & lemon
- Couscous – 1.5 cups
- Lemon rind – ½ tsp
- Salt – to taste
- Lemon juice – 2 tsp
- Turmeric powder – ¼ tsp
- Warm water – 1.5 cups
- Extra virgin olive oil (EVOO – ½ tsp)
- mint leaves (parsley/coriander, lime wedges, raisins or pomegranate)
- Moroccan stew
- In a bowl put couscous, lemon rind, salt, lemon juice, turmeric, mix.
- Add warm water, EVOO. Cover bowl with cling film and set aside for 5 mins. Then unwrap and fluff up couscous with a fork.
- Serve with Moroccan stew.
To prepare couscous for all recipes – pour equivalent quantities of couscous and either warm water or stock, olive oil into a bowl. Set aside for 5 mins. Fluff with fork. Then serve/ use as needed.