Mussels, risoni and herbs SERVES 4
Mussels cooked in white wine, with onion and herbs is
a classic flavour combination. Here, risoni soaks up all
the delicious juices, making it a complete one-pan dish.1 Heat oil in a large, deep frying
pan with a lid over high heat,
add onion and stir until softened
(4-5 minutes). Add wine and
mussels, then cover and shake
pan occasionally until mussels
open, transferring them to a
bowl as they do (3-5 minutes).
2 Add stock, risoni and 125ml
water to pan. Reduce heat to
medium and simmer, stirring
constantly at first to prevent
sticking then occasionally,
until al dente (13-15 minutes).
3 Add herbs, lemon zest and
juice, and return mussels to pan.
Toss to coat and combine,
drizzle with extra-virgin olive
oil and serve with bread.1 tbsp olive oil
½ white onion, diced
125 ml dry white wine
1 kg mussels, scrubbed and
debearded
400 ml chicken stock
220 gm (1 cup) risoni
Handful torn parsley and
basil combined
Finely grated zest and
juice of ½ lemon
Extra-virgin olive oil,
for drizzling
Crusty bread (optional),Couscous with roasted okra,
dates and preserved lemon
SERVES 4This dish is equally satisfying eaten on its own or with barbecued
lamb. It’s also a good reason to try your hand at preserving lemons- simply pack them in a jar with salt and their own juice. If you buy
preserved lemons in a jar, the brighter the skin the better.
250 gm (11⁄4 cups) couscous
1 tbsp olive oil
Finely grated zest and juice
of 1 lemon, plus lemon
wedges (optional), to serve
Finely grated zest and juice
of 1⁄2 orange
Finely chopped rind of
½ preserved lemon
50 gm roasted pine nuts
5 medjool dates, pitted and
thinly sliced
Coarsely chopped mint
leaves, to serve
Thick Greek-style yoghurt
(optional), to serve
ROASTED OKRA
175 gm okra, coarsely chopped
2 garlic cloves, sliced
1 tbsp olive oil1 For roasted okra, preheat
oven to 180°C. Toss okra in
a roasting pan with garlic, oil
and a large pinch of salt, and
roast until golden (20 minutes).
2 Meanwhile, place couscous
in a heatproof bowl, add oil,
citrus zests and juices, and
preserved lemon rind. Season
to taste and mix to combine
with your fingertips. Pour 350ml
boiling water over couscous and
stir with a fork. Cover with plastic
wrap and stand until water is
absorbed (10 minutes). Fluff with
a fork, then leave uncovered to
dry (10 minutes).
3 Stir pine nuts, date and mint
through couscous,season to
taste, top with okra and serve
with yoghurt and lemon wedges.58 GOURMET TRAVELLER