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Serves 4.
Ingredients.
4 grouse
For the cous cous
1 cauliflower
1 red onion finely diced
2 preserved lemons finely
diced
1 pomegranate
½ bunch of coriander
¼ bunch of mint
1 teaspoon of sumac
25ml olive oil
Method.
Prep the cauliflower into florets. Put them into a
food processor and pulse until the cauliflower is
broken down to roughly the same size as cous
cous. Add all of the other ingredients and season.
• Take the breasts off the grouse and slice diagonally
into strips about the thickness of your little finger.
Season these with ras el hanout, salt and pepper.
Thread the strips onto a skewer. Put in the fridge to
chill for a bit. Get a charcoal grill nice and hot and
cook over the direct heat for about three minutes
each side. Remove from the grill and rest the meat.
• Spoon the cauliflower cous cous onto a plate. Place
the kebabs on the side. Garnish with coriander
leaves and pomegranate seeds. Serve with harissa
and greek yoghurt.
Ingredients.
4 grouse
For the cous cous
1 cauliflower
1 red onion finely diced
2 preserved lemons finely
diced
1 pomegranate
½ bunch of coriander
¼ bunch of mint
1 teaspoon of sumac
25ml olive oil
Method.
Prep the cauliflower into florets. Put them into a
food processor and pulse until the cauliflower is
broken down to roughly the same size as cous
cous. Add all of the other ingredients and season.
• Take the breasts off the grouse and slice diagonally
into strips about the thickness of your little finger.
Season these with ras el hanout, salt and pepper.
Thread the strips onto a skewer. Put in the fridge to
chill for a bit. Get a charcoal grill nice and hot and
cook over the direct heat for about three minutes
each side. Remove from the grill and rest the meat.
• Spoon the cauliflower cous cous onto a plate. Place
the kebabs on the side. Garnish with coriander
leaves and pomegranate seeds. Serve with harissa
and greek yoghurt.
