I knocked up this Moroccan couscous with what I had left over from other recipes.

With couscous, you can just about make any theme up that you like. Here, the mix of plums and lots of fresh mint gives it the hint of Morocco. I added the sugar to emphasise the sweetness of the plums a little more.

Apart from getting the 1 cup of water to 1 cup of couscous measurement right, don’t worry about the amounts of the other ingredients. Just go with what you like. For a more adventurous Moroccan couscous, you could add other spices, depending on your preference.

1 cup couscous

1 cup of boiling water

Olive oil

1 shallot

1 courgette

3-4 plums

Handful of fresh mint

Cooked, diced chicken/turkey (optional)

2-4 cherry tomatoes

2 level tablespoons of brown sugar (Cassonade)

2 lemons

Salt and pepper

 

 

  • Add the boiling water to the couscous in a bowl, stir, cover and leave for 5 mins
  • Finey chop the shallot and fry
  • Cut the courgette into cubes and add to the shallot
  • When cooked, turn off the heat and add the couscous and meat (if required) to the cooking pan
  • Cut the plums and tomatoes into small pieces and add to the couscous
  • Finely chop the mint and add to the couscous
  • Add the juice of the lemons and the sugar
  • Give everything a big stir and add salt and pepper
  • If you think that the couscous is too dry, add a little olive oil

mylittledordognekitchen…all recipes are cooked from my little kitchen at home in the Dordogne. I follow the seasons and only use what is available at the time. Here you won’t find complicated recipes with lots of ingredients to measure. That’s not my style. My recipes are not about precision. They are casual, basic and easy to throw together.