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GROUND Culinary Centre
...the way we were
Recipes - Moroccan Couscous, Preserved Lemon & Almond Stuffing
A light, exotic stuffing, perfect for poultry but also great with fish, lamb and veal.
1 ½ cups couscous
500mls chicken stock or water
1 medium onion (chopped)
2-3 cloves garlic (chopped)
½ cup chopped parsley and/or coriander
chopped rind of 1 Ground Moroccan Preserved Lemons
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
2 tablespoons olive oil
1 tablespoon liquid honey
1 cup whole almonds (toasted)
Bring the stock or water to the boil, pour it over the couscous, cover and leave to absorb for about 5 minutes.
In a small processor, or using a large mortar and pestle, grind the onion, garlic, parsley and/or coriander, Moroccan Preserved Lemon rind, salt, pepper and cinnamon with the oil to a paste. Stir this, along with the honey and almonds, into the couscous. Makes 5 cups.