cous cous with pickled lemon, pomegranate
pistachio and herbs
serves 8 to 10
300g fresh unsalted pistachios, soaked in boiling water and peeled, then roughly chopped (finished weight is between 100g and 130g)
750g water boiling
750g cous cous
12g sea salt
175g unsalted butter, cut into cubes
1 large lemons, coarsely grated rind
100g strained fresh lemon juice
75g shallot, peeled weight very finely chopped
white pepper, freshly ground, to taste
3 pickled lemons, pulp removed, skin finely julienned
half big bunch soil grown
dill, parsley, coriander, all coarsely chopped
3 very ripe pomegranates, seeds only
half bunch mint, leafed, and shredded right at the last minute
tip blanching and peeling the pistachios takes time but it looks and tastes fabulous. We are lucking enough to buy just harvested fresh pistachios and keep them in the freezer. It is an insane amount of work but we love our pistachio ice cream for it’s exceptional flavour and colour. This is just another case of putting the love in!
Method
Select a heavy based pot large enough to hold all of the ingredients. Bring the water to the boil and remove the pot from the heat. Add the cous cous and butter and stir over until the water and butter are absorbed. Cover with a lid and stand in a warm place for five minutes. Add the other ingredients, taste and adjust seasonings if necessary and serve immediately.
never
re–warm the cous cous in the microwave it just ruins it. Steaming is the best way of reinvigorating the cous cous, but the completed recipe is never as good because the herbs will have darkened.
In a restaurant situation we made the cous cous minus the herbs and pomegranate, packed them in appropriately sized take–aways, steamed with the lid just ajar, 10 minutes from the service fridge, and then add the herbs and pomegranate.
Pickled lemons and limes CLICK HERE
