- Serves: 4
- Cook Time: 5 minutes
- Prep Time: 10 minutes plus 2-3 hours marinating
- Effort: easy
For the couscous
- 150 g couscous
- 1 tbsp extra virgin olive oil
- 1 heaped tsp vegetable bouillon, powder
- 1 heaped tbsp harissa
- handful of dried apricots, sliced
- 1 lemon, grated zest and juice
- large handful flat leaf parsley, chopped
- large handful of mint, roughly chopped
For the salsa
- 300 g small vine tomatoes
- 1 clove garlic, finely chopped
- large handful coriander, chopped
- small handful flaked almonds, toasted
- 1 red chilli, halved, seeds removed and sliced
- 1 tbsp extra virgin olive oil, or a dash of hazelnut oil
- 1 lemon, juice only
Tips and Suggestions
Serve Allegra's coucous with Matt Dawson's Moroccan lamb chops
1. Put the couscous in a bowl, add the oil, and rub the grains with your hand so they are lightly coated with the oil. Add the chopped apricots. Combine 400ml boiling water with the vegetable bouillon and harissa. Stir well and pour enough liquid over the grains to cover. Cover the bowl with cling film and leave on one side for 5 minutes.
2. Fluff up the grains with a fork and add the lemon rind, juice and chopped herbs. Add a bit more harissa if you think it needs it.
3. Make the salsa. Quarter the tomatoes, flick out the seeds, dice the flesh and transfer to a bowl. Stir in the chopped garlic, coriander, toasted almonds, sliced red chilli, olive oil and enough lemon juice to sharpen. Serve with the chops and warm cous cous.
For quality ingredients look for a quality mark. Red Tractor beef and lamb is responsibly produced and provenance guaranteed.
Red Tractor beef and lamb: its a Good Food Story.
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