Couscous stuffing with harissa and walnuts

How to make Couscous stuffing with harissa and walnuts recipe - Use as a stuffing for turkey, chicken, or oily fish, such as mackerel. Harissa is fairly hot; if you don’t want any heat, substitute with the same quantity of tomato purée. couscous farce au harissa et aux noix recette

SERVES 4

Ingredients:

1½ cups (8oz/225g) couscous

1½ cups (350ml) hot vegetable stock

sea salt and freshly ground black pepper

2 tsp harissa sauce (Middle Eastern chile paste)

handful of dark raisins

½ cup walnut halves and pieces

4 preserved lemons

Method:

1 Pour the couscous into a heatproof bowl, pour in the stock, and leave to stand for 10 minutes. Stir with a fork to fluff up the grains.

2 Season well with salt and pepper, then stir in the harissa, raisins, and walnuts. Halve the preserved lemons, scoop out and discard the flesh, and chop the remainder. Stir into the couscous.

Couscous stuffing with harissa and walnuts