Saffron Couscous with Olives and Preserved Lemon
Couscous is a traditional Maghrebi (North African) dish, but it is also one of the most widely consumed foods in France. It has become an essential part of Parisian cuisine because of the large Moroccan population in the city. Use broth instead of water for more flavor and follow package directions for the liquid ratio so it does not become too sticky. This is a most flexible recipe, where you can substitute a few ingredients to make it vegetarian or vegan.
- Serves
- 4
Directions
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To a small saucepan, add the vegetable broth, saffron threads, salt and pepper. Bring to a heavy simmer then remove from heat. Steep for 15 minutes.
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After 15 minutes, bring the broth to a gentle boil and add the couscous. Turn heat down to very low and allow to simmer for 5 minutes. Turn off the heat, cover and steam for five more minutes on the warm burner. Do not stir during the cooking process. After the water is fully absorbed, remove the lid and fluff with a fork.
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While the couscous is cooking, bring the oil to a shimmer in a small skillet over medium heat. Add the onion and sauté for 2 minutes or until tender. Stir in the garlic for 45 seconds until it becomes aromatic and golden.
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Deglaze with the lemon juice, scaping any bits off the bottom of the pan.
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Turn down the heat to low and immediately stir in chickpeas, olives and preserved lemon. Stir continuously until remaining ingredients are heated, another 2 or 3 minutes. Add a little olive oil if the pan begins to look dry.
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Stir the lemon-olive mixture into the couscous and adjust salt and pepper to taste. This is not a saucy dish. The couscous should be fluffy and dry.
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Serve with the meatballs and yogurt sauce or as a stand-alone meal.
From Shawnie's class “Culinary Crossroads: The French Moroccan Table”
