making Buttery Moroccan couscous recipeTraditionally, plain, buttery couscous, piled high in a mound, is served as a dish on its own after a tagine or roasted meat. It is held in such high esteem that religious feasts and celebratory meals would be unthinkable with it. The parboiled couscous available outside Morocco is extremely easy to prepare, making it a practical accompaniment for many dishes featured in this book.
- 350 g couscous, rinsed and drained
- ½ teaspoon sea salt
- 400 ml warm water
- 2 tablespoons olive or sunflower oil
- 25 g butter, broken into little pieces
- For the top:
- 15 g butter
- 2–3 tablespoons blanched, flaked almonds
- Preheat the oven to 180ºC (350ºF) Gas 4.
- Tip the couscous into an ovenproof dish. Stir the salt into the water and pour it over the couscous. Leave the couscous to absorb the water for about 10 minutes.
- Using your fingers, rub the oil into the couscous grains to break up the lumps and aerate them. Scatter the butter over the surface and cover with a piece of foil or wet greaseproof paper. Put in the preheated oven for about 15 minutes, until the couscous is heated through.
- Meanwhile, prepare the almonds. Melt the butter in a heavy-based frying pan set over medium heat, add the almonds and cook, stirring until they begin to turn golden. Remove from the pan and drain on kitchen paper. Take the couscous out of the oven and fluff up the grains with a fork. Serve it from the dish or tip it onto a plate and pile it high in a mound, with the toasted almonds scattered over the top.