Name: Poussin with green olives and preserved lemons
Yield: Serves 2-4
Ingredients: ground black pepper; 1-1½ teaspoons flaked sea salt; 125 g good green pitted olives; cinnamon-dusted couscous; 25 g bunch of fresh coriander, including stalks, very finely chopped; 1 medium red onion, very finely chopped; 3 tablespoons extra virgin olive oil; 4 cloves of garlic, finely grated; 1 large preserved lemon (around 75 g), halved, deseeded and thinly sliced, plus 1-2 tablespoons of the liquid from the jar; 300 ml warm water; 2 poussins; 1 heaped teaspoon ground turmeric; a pinch of saffron; 2 teaspoons ground ginger; harissa

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

Where I used to live, on the Golbourne Road in west London, is a little Moroccan restaurant. Frequenting this place I became a creature of habit - a very liberating feeling, I might add - as I only ever ordered two of the tagines: the lamb, prune, egg and almond (barkok) and this one. The proprietor used to guess which one I would be having. If he guessed wrongly he would smile and say, ‘Next time.’ He always guessed wrongly, or else some other strange psychological game was being acted out