LIVING (^) | EATING WELL
Omar:“In the Atlas Mountains we use
simple ingredients which you buy
from the market that day. Couscous
is typically eaten every Friday
lunchtime. My mother would spend all
morning preparing the vegetables
(carrots, butternut, courgettes, red
onion) and cooking the meat and
sauces. The vegetables are always
boiled yet are surprisingly tasty. When
everything is ready, she creates this
huge pyramid of couscous and veg
with meat (usually beef), topped with
chickpeas and harissa or gravy made
from onions, sultanas and water from
the veg. There’s alwaysenough for
anybody who happens to drop by.
Eating in Morocco is a social occasion,
it’s all about sharing the food and
drink. They introduced takeaway tea
and coffee, but it didn’t really work
because people like to sit down to
drink and talk. This is my quick
everyday version of my mum’s Friday
couscous. It’s good to coat the grains
in olive oil with a pinch of salt while
still dry, to help keep them separate.
Couscous is a great meal for the
family; all ages sitting down together,
talking and appreciating the food.” Omar’s harissa
chicken with couscous
Serves 2
2 free-range chicken breasts
(skin on)
1 tbsp rose harissa paste
1 tbsp honey
1 tbsp extra virgin olive oil
Finely grated zest and juice
of 1 lemon
150g couscous
250ml chicken stock
1 tbsp extra virgin olive oil
25g fresh coriander, chopped
1 Preheat oven to 200C/Fan180C/Gas
- Put the chicken in a bowl with the
harissa, honey, 1 tbsp oil and lemon
zest. Season and set aside for 10 mins.
2 Heat an ovenproof frying pan over
a medium heat and fry the chicken,
skin-side down, for 3–4 mins until
golden. Then cook in the oven for
10–12 mins. Set aside for 5 mins.
3 Fill a large saucepan with 750ml
water and bring slowly to the boil over
a medium heat. Stir in the stock.
4 Put the couscous in a large bowl
and pour over the chicken stock
(while still warm). Cover and set aside
for 10 mins to allow it to absorb the
stock, then fluff up with a fork.
Stir in 1 tbsp extra virgin olive oil
and lemon juice.
4 Sprinkle the rested chicken with
chopped coriander and serve with the
couscous. This dish will keep, covered,
in the fridge for up to 1 day.“Eating in Morocco is
a social occasion, it’s
all about sharing the
food and drink”
Inspired by his mum’s
Friday couscous, Omar has
simplified her recipe to make
it prac tical (and delicious) for
any day of the week