Recipe

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Episode 103

Lemon Couscous

1 cup water
1 cup couscous
4 teaspoons extra-virgin olive oil
¾ teaspoon sea salt
2 garlic cloves, minced
Zest of 1 lemon
1 tablespoon fresh lemon juice
⅓ cup minced fresh parsley, plus more for garnish
2 tablespoons pine nuts, plus more for garnish
Red pepper flakes, optional

In a medium saucepan, bring the water to a boil. Add the couscous, 1 teaspoon of the olive oil, and ½ teaspoon of the salt and stir. Cover, remove from the heat, and let stand for 5 minutes.

Fluff the couscous with a fork, transfer it to a large bowl, and toss it with the remaining 1 tablespoon olive oil, the remaining ¼ teaspoon sea salt, the garlic, lemon zest, lemon juice, parsley, and pine nuts.
Transfer the mixture to a serving platter and garnish with additional pine nuts, parsley, and red pepper flakes, if desired.

Zaalouk Salad (Eggplant)

Recipe Courtesy: Taste of Moroc

2 large eggplants – or 3 medium
2 medium or large tomatoes – or more to taste
6 cloves garlic, pressed or finely chopped – or to taste
2 tablespoons chopped fresh parsley – approx.
2 tablespoons chopped fresh cilantro – approx.
1 teaspoon salt – or to taste
2 teaspoons paprika – or to taste
2 teaspoons cumin – or to taste
4 tablespoons olive oil – approx.; no need to measure
Optional
cayenne pepper or whole chili peppers; to taste
lemon juice or small wedge of lemon; to taste
chopped parsley or cilantro; for garnish
olive oil; to drizzle on top as garnish

Instructions
Trim the stems from the eggplants and cut them in half lengthwise. Arrange the eggplant halves skin side up on a baking sheet lined with aluminum foil and place under the broiler as close to the flame or heating element as possible.
Roast the eggplants for about 20 to 25 minutes, or until the skins are charred and puckered with sections that crumble or crack like burnt paper when pressed. The flesh will be very soft.
While the eggplant is roasting, peel, seed, and chop the tomatoes.
Transfer the chopped tomatoes to a skillet along with the olive oil, garlic, parsley, cilantro, and spices.
The optional cayenne and whole chili peppers can be added at this time as well.
Cook the tomato mixture over medium heat, stirring frequently, until the tomatoes break down and a rich tomato sauce forms. This usually takes 10 to 20 minutes, depending on how soft the tomatoes were and how many you used.
When the eggplants are roasted, remove them from the oven. When cool enough to handle, use a large spoon to scoop the flesh from the skin. Discard the skin.
Add the eggplant flesh to the tomato mixture, stirring to combine. Use the back of a spoon or a fork to mash any firm bits of eggplant.
If you want to add the optional lemon juice or a very small wedge of lemon, you can do so at this time.
Cook the zaalouk for five to ten minutes to allow the flavors to blend, or longer if you want to reduce the salad to a drier, pastier consistency. Taste and adjust seasoning then remove from the heat.