Thursday, April 16, 2009

Oven-steamed couscous

You should have smelt my kitchen just now. Roasted cumin seeds, fresh lemon, sesame paste, honey... This Swedish little house had some Morocco in it tonight!
I made myself a plateful of delicacies. Some steamed couscous with prunes and raisins, a fresh salad of tomato, cucumber and roasted cumin, a dollop of feta cream and homemade hummus and oh so spicy harissa.

I will give you all the recipes, but I will spread it out a bit over the days. That way you might come back again!

Let's start with the steamed couscous.

Oven-steamed couscous (4 portions)

5 dl water
1 cube of vegetable or chicken bouillon
1 teaspoon ground cumin (for this dish I use ready grounded cumin / NL: gemalen komijn)
1 teaspoon harissa (substitute: 1/2 teaspoon sambal oelek)
1 big teaspoon honey
2 big teaspoons butter
4 dl couscous
handful of dried prunes (8-10 pieces), chopped
handful of raisins
1/2 lemon in thin slices

* preheat the oven to 200 C
* bring 5 dl water to the boil with 1 cube of vegetable or chicken bouillon
* stir in 1/2 teaspoon of ground cumin, 1 teaspoon of harissa, 1 big teaspoon of honey and 2 teaspoons of butter and let that melt
* in the meantime: put 4 dl of couscous in an ovenproof dish (something you would make lasagna in)
* chop up a handful of prunes and add to the couscous, together with a handful of raisins
* pour the bouillon mixture over the couscous and place the lemon on top
* cover with alumiumfoil and place in the oven for 15 minutes

Variations: use apricots and/or dates; add some almonds or a chopped shallot et cetera. This couscous is also very nice with some grilled fish or lamb. You can also use bulgur instead of couscous, but check if it's fine or course. The course bulgur might need a bit more time and some more bouillon.

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