Description: This unique dish marries the earthy, aromatic flavors of the forest with the vibrant spices of Morocco. Wild mushrooms, juniper berries, and forest herbs blend harmoniously with the warm and exotic notes of ras el hanout, preserved lemons, and sweet dried fruits. The result is an unforgettable culinary journey that transports you to both a lush woodland and a bustling Moroccan souk.
Ingredients:
For the mushroom and spice base:
- 300g wild mushrooms (chanterelles, porcini, or a mix), cleaned and sliced
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ras el hanout spice blend
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 1 tbsp juniper berries, lightly crushed
For the couscous:
- 200g couscous
- 300ml vegetable stock
- 1 tbsp olive oil
- 2 tbsp dried apricots, finely chopped
- 1 tbsp raisins or golden sultanas
- 1/2 preserved lemon, finely chopped
- 2 tbsp slivered almonds, toasted
To serve:
- Fresh mint leaves
- Greek yogurt (optional)
- Lemon wedges
Instructions:
- Prepare the mushroom and spice base:
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened.
- Stir in the ras el hanout, cinnamon, and nutmeg, cooking until fragrant.
- Add the mushrooms, juniper berries, parsley, and thyme. Cook until the mushrooms are golden and tender. Season with salt and pepper to taste. Set aside.
- Prepare the couscous:
- Place the couscous in a large heatproof bowl. Add the dried apricots, raisins, and preserved lemon.
- Bring the vegetable stock to a boil and pour it over the couscous. Add olive oil, cover with a plate, and let sit for 5 minutes.
- Fluff the couscous with a fork, stirring in the toasted almonds.
- Assemble the dish:
- Spoon the couscous onto a large serving platter or individual plates.
- Top with the spiced wild mushroom mixture.
- Garnish with fresh mint leaves. Add a dollop of Greek yogurt and a squeeze of lemon juice if desired.
- Serve and enjoy:
- Serve warm, savoring the fusion of earthy and exotic flavors that make this dish truly unique.
