INGREDIENTS
2 cups couscous
1 3/4 cups boiling water
1 tbsp salt
1/2 cup pine nuts
1/4 cup chopped dried apricot
1/4 cup chopped dried prunes
1/4 cup golden raisins
1/2 cup of chermoula
1/2 cup diced roasted potatoes
1/2 cup chopped roasted red onion
1/2 cup diced roasted eggplant
1/2 cup roasted red pepper puree
Handful of fresh cilantro, chopped
1/2 cup of hummus
sesame seeds for garnish
mint for garnish
olive oil
baguette
harissa paste, for serving
optional: 1/2 cup cubed roasted chicken
DIRECTIONS
In a large pot, boil water. Once boiling, add couscous, salt, pine nuts, dried apricot, dried prunes, raisins, and chermoula. Mix thoroughly and cover for twenty minutes. Then add in the potatoes, red onion, eggplant, red pepper puree, and cilantro. Mix again. Place and pack into a portion cup and then flip onto a plate. Top with one large spoon of hummus, sprinkle with sesame seeds, and top with mint. Surround with olive oil and serve with three slices of baguette garnished with red pepper puree.
Note: we love this dish with the addition of chicken and served with harissa paste, as offered at Cafe Gitane.
