Julie Le Clerc's Jewelled Couscous by Sabato

http://www.sabato.co.nz

• By foodie User Sabato
  More recipes by this foodie >
• Difficulty: Easy
• Course:
• Serves: 6+

Ingredients

- 1 cup vegetable stock
- good pinch saffron threads
- 1 cup Montebello organic couscous
- 1 tbsp extra virgin olive oil (for the dressing)
- 1 cup Fregola Sardinian pasta
- 1/2 jar, El Navarrico butter beans rinsed and drained
- 1/3 cup , El Navarrico piquillo pimentos coarsely chopped
- 1/3 cup chopped fresh parsley
- 1/2 Julie Le Clerc Preserved Lemon
- 1 tbsp Julie Le Clerc Harissa
- 1/3 cup extra virgin olive oil
- Salt and freshly ground black pepper

Method

Place stock and saffron in a saucepan and bring to the boil. Place oil in the base of a tagine. Add couscous and place the tagine over gentle heat, stirring the couscous to toast and raising the heat slowly until the tagine is hot.

Pour hot stock over couscous, stir briefly, cover and remove from the heat. Let stand for 10 minutes for couscous 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 couscous 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 couscous. Place the lemon flesh, harissa and olive oil in a mini food processor and blend to combine (or whisk in a small bowl). Pour dressing over couscous, season with salt and pepper and toss well to combine.