Pearl couscous with dried figs & coriander

This is the first time I have cooked pearl couscous in the steam oven.  Easier and quicker than a huge pot of boiling water and as with quinoa you also have the ability to add flavouring into the couscous by cooking it in stock.

This is my version of Frank Camorra’s recipe that he served with the Spiced Chicken.  It is cooked twice, once in the steam oven and again with the oil and spices in a large frypan or wok so it doesn’t need the added flavour of stock in the first cooking process.  I also added some steamed pumpkin and baby spinach to some left-overs the following day and it was delicious!

Ingredients:  Serves 6

1½ cups pearl couscous
pinch salt
1¾ cups water

1 medium onion, finely chopped
2 cloves garlic, crushed
1-2 tbsp. olive oil
2 tsp. ground cumin
1 tsp ground turmeric
1/4 tsp ground cinnamon
1 cup dried figs, soaked in boiling water for 30 minutes, drained and chopped
zest from 1/2 preserved lemon, finely chopped
1 cup coriander leaves, chopped
1/4 cup parsley, chopped
Optional:  steamed pumpkin, cubed and cooked in the steam oven for 5 minutes
Handful of baby spinach leaves

Method:

1. Add the couscous and water to the solid steamer tray
2. Cook @ 100°C 10 minutes.
3. Remove from steam oven and set aside to cool.  Add a dash of oil and stir occasionally until cold.  You do need to break it up.
4. Heat the oil in a large wok or frypan and add the onion.  Cook until it browns 3-5 minutes.
5. Add the garlic and spices and cook 5 minutes on a low heat until fragrant.
6. Add couscous and half a cup of water and stir well.  This will start to form a sauce.
7. When still warm add figs, preserved lemon and coriander.
8. Taste for seasoning and serve.

Perfect in the LeCreuset shallow casserole as it was cooked and served in the same dish.  A side dish that is bound to become a favourite as the texture and spices really make this special.