I couldn't tell you all about my lovely Moroccan platters without giving you a recipe to put in them.
This light vibrant couscous balances well against heavy sweet tagines
150 ml olive oil
65gm lemon juice
250gm couscous
300 ml hot water
2 bunches of spring onions chopped
125gm of Rocket and watercress chopped
1 cucumber seeded and chopped
Salt and pepper to taste
1. Whisk the oil lemon juice together and add salt and pepper to taste.
2. In a warm bowl add the couscous, and the hot water. mix well and leave to swell for about 10 minutes.
3. Break up any lumps that have formed and add the spring onions, rocket, watercress and dressing and mix well.
3. Serve straight away.
Serves 4
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