Meloui with Butter and Jam

Spiral Moroccan flatbreads served warm with salted butter and homemade fig or apricot jam.

Ingredients

• 1 kg white fish fillets
• 400g crusty bread
• 2 tsp minced garlic
• 1 1/2 tsp ras el hanout
• 1/4 cup butter
• 200g red bell peppers
• a handful of fresh cilantro, chopped
• dried apricots, for serving
• 2 cups chicken stock
• 2 tsp ground cinnamon

Instructions

1. 1

   Gather and prep the couscous and lamb shoulder, measuring everything out so it is ready to go.

2. 2

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

3. 3

   Add the finely chopped red onion and carrots, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the lamb shoulder, season with harissa paste, 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 honey and finish with a sprinkle of cilantro.

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