MyKitchen - Issue 36 - October 2017

cooking for crowds

Wedding couscous

with herbs & flowers

SERVES 4

INGREDIENTS

For the green harissa

(makes 1 cup)

125 g green chillies, seeded

and chopped 1 clove garlic

100 g spinach, stalks removed

2 cups coriander 1 tsp dried

mint 1 tsp caraway seeds

1 tsp coriander seeds ½ tsp

chilli powder 60 ml olive oil

Sea salt and black pepper

Vegetable oil, to seal

For the harissa broth

1–2 tbsp green harissa

400 ml vegetable stock

Salt and black pepper

For the couscous

200 g couscous 70 ml olive oil

1 cup boiling water 1 green

chilli, seeded and chopped

1 orange, finely grated zest

1 tsp butter 2 tbsp dried

cranberries or cherries 25 g

pistachios 2 tbsp pomegranate

seeds cup flat-leaf parsley,

chopped cup tarragon,

chopped cup purple basil,

chopped Handful edible

flowers, to garnish Double-

cream yoghurt, to serve

Gather the family and friends for a harvest-style feast! Inspired by seasonality,

and beautifully capturing the freshness and generosity of Middle Eastern food,

New Feast should be your go-to entertaining guide this summer

recipes & styling GREG & LUCY MALOUF photography ALAN BENSON

Fare share

Wedding couscous

with herbs & flowers

pg46 Cooking For Crowds.indd 52 2017/08/25 11:24 AM