Jackfruit Tagine with Lemon and Olive Couscous

  • 30 mins

  • Feeds 1

  • 3 Blocks

This lemony olive couscous is the perfect side to our Moroccan Harissa Jackfruit Blocks.
  •  3 Jackfruit Blocks
  • 75g Couscous
  • 100ml Boiling Stock or Water
  • A Handful of Olives
  • Half a Preserved Lemon (Or the zest and juice of half a lemon)
  • Any Fresh Herbs (We used mint and coriander)

Preserved lemons work great for this dish. They keep indefinitely in your fridge and bring a massive hit of salty, lemony flavour. You can eat the whole thing, skin and all.

  1. Add your couscous to a heatproof bowl and pour over boiling stock or water. It should just cover the couscous. Cover with a plate or a lid and let stand.
  2. Heat up your Blocks in the microwave or on the hob.
  3. Meanwhile, roughly chops some olives and a piece of preserved lemon.
  4. After 5 minutes, take the lid off your couscous and fluff up with a fork. Add the chopped lemon and olives to the bowl and mix to combine.
  5. Add the hot Jackfruit to the bowl, either on top of or next to your couscous. 
  6. Sprinkle some chopped fresh herbs over the top.