Beghrir

Light and spongy thousand-hole pancakes made from semolina, best served warm with honey butter.

Ingredients

• 600g merguez sausage
• 1 cup couscous
• a handful of finely chopped red onion
• 1/2 tsp ground turmeric
• 2 tbsp smen (preserved butter)
• a generous handful of butternut squash
• a handful of fresh parsley, chopped
• honey, to taste
• 2 cups water
• 1 1/2 tsp ground ginger

Instructions

1. 1

   Gather and prep the couscous and white fish fillets, measuring everything out so it is ready to go.

2. 2

   Heat butter in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the grated fresh ginger and red bell peppers, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the white fish fillets, season with ras el hanout, and cook until just done, about 20 mins.

5. 5

   Warm the couscous alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the couscous and spoon the cooked mixture over the top.

7. 7

   Drizzle with preserved lemon and finish with a sprinkle of cilantro.

8. 8

   Serve immediately while everything is warm.

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