This is lovely. I substituted peaches for the apricots.
Spiced Apricot Couscous
From Nigel Slater's Ripe. Serves 4.
1 c. couscous
1 c. vegetable stock
1 TBS good olive oil
1-3 tsp harissa
1 preserved lemon, cut into small pieces
1 small bunch cilantro, stemmed and chopped
2 shallots
1 TBS butter
1 cinnamon stick
6 whole cardamom pods
1/4 tsp dried chile flakes
5-6 ripe apricots, pitted and cut into 1 inch pieces
1/4 c. golden raisins
sea salt
black pepper
In a small pot, bring the vegetable stock just to a boil. Add the couscous, then turn off heat immediately, cover, and let stand for 10 minutes.
Heat the butter over medium heat in a large frying pan. Add shallots and saute until translucent, stirring occasionally, about 5 minutes. Add cinnamon stick, cardamom pods, dried chile flakes, chopped apricots, and currants or raisins. Season with salt and pepper, and add 1 c. warm water to pan. Leave to simmer for 10 to 15 minutes, until apricots are very soft and sauce has reduced and thickened.
Fluff up couscous with a fork, and transfer to a large bowl. Stir in olive oil, preserved lemon, and cilantro. Add 1 tsp of the harissa, stir to incorporate, and taste for heat.
Pour hot apricots into a separate bowl. Serve the couscous, then mound the spiced apricots on top. Serve hot.
Spiced Apricot Couscous
From Nigel Slater's Ripe. Serves 4.
1 c. couscous
1 c. vegetable stock
1 TBS good olive oil
1-3 tsp harissa
1 preserved lemon, cut into small pieces
1 small bunch cilantro, stemmed and chopped
2 shallots
1 TBS butter
1 cinnamon stick
6 whole cardamom pods
1/4 tsp dried chile flakes
5-6 ripe apricots, pitted and cut into 1 inch pieces
1/4 c. golden raisins
sea salt
black pepper
In a small pot, bring the vegetable stock just to a boil. Add the couscous, then turn off heat immediately, cover, and let stand for 10 minutes.
Heat the butter over medium heat in a large frying pan. Add shallots and saute until translucent, stirring occasionally, about 5 minutes. Add cinnamon stick, cardamom pods, dried chile flakes, chopped apricots, and currants or raisins. Season with salt and pepper, and add 1 c. warm water to pan. Leave to simmer for 10 to 15 minutes, until apricots are very soft and sauce has reduced and thickened.
Fluff up couscous with a fork, and transfer to a large bowl. Stir in olive oil, preserved lemon, and cilantro. Add 1 tsp of the harissa, stir to incorporate, and taste for heat.
Pour hot apricots into a separate bowl. Serve the couscous, then mound the spiced apricots on top. Serve hot.