Hello and welcome to readers of Maryam of My Marrakesh
Plain Couscous
350g couscous, rinsed and dried
1/2 teaspoon salt
400 ml warm water
2 tablespoons olive oil
20 g butter, in small pieces
Topping
15 g butter
2 tablespoons blanched, flaked almonds or pine nuts.
Preheat the oven to 180C (350F). Put the couscous into an oven proof dish. Mix the salt and water and pour over the couscous. Let the couscous sit for about 10 minutes to absorb the water.
With your fingers, rub the oil into the couscous to break up the lumps and aerate them. Scatter the butter over the surface and cover with a baking paper or foil. Place dish in the preheated oven for until the couscous is heated through, about 15 minutes.
To prepare the almonds or pine nuts, melt the butter in a frying pan over medium heat, add the nuts and stir until golden, watching carefully so they don't burn. Remove from pan and place on kitchen paper to drain.
Take the couscous out of the oven and fluff up the grains with a fork. Serve it from the dish or tip it onto a plate and pile it into a high mound, with the nuts scattered over the top.
Serves 4 - 6 .
Stuffed Tomatoes
150g couscous
1/2 teaspoon salt
150ml warm water
3 - 4 tablespoons olive oil, plus extra for drizzling
4 large tomatoes
1 onion finely chopped
a teaspoon sugar
1-2 teaspoons mixed herbs
a bunch each of fresh flat leaf parsley and fresh mint, finely chopped
1/2 preserved lemon, finely chopped
sea salt and freshly ground black pepper
Preheat oven to 180C (350F)
Prepare couscous as above using 1 tablespoon of the oil.
Remove the top of each tomato and save. Use a large spoon to scoop out seeds and pulp. Set aside. In a heavy based fry pan, heat the remaining oil and stir in the onion. Fry until it softens, then stir in the tomato pulp and sugar. Add the mixed herbs and cook until the mixture forms a thick sauce, Season as required with salt and pepper.
Add the tomato mixture to the couscous, mix well. Add the fresh herbs and preserved lemon and combine. Spoon the couscous mixture into tomato cases and top with reserved lids. Place the stuffed tomatoes in a baking dish, drizzle a little olive oil over. Bake in a preheated oven for 20 - 25 minutes. Serve immediately while hot or at set aside and serve at room temperature.
Watermelon Salad With Citrus and Mint
1 .5 kg watermelon
3-4 tablespoons freshly squeezed orange juice
a small bunch fresh mint
Remove skin and seeds from the watermelon. Cut into bite size cubes and place in bowl. Sprinkle orange juice over watermelon. Cover bowl and refrigerate for 1 hour.
Place watermelon cubes onto serving platter and scatter with fresh mint and serve.
Serves 4 - 6
Recipes inspired by and adapted from Flavours of Morocco by Ghillie Basan.
