Briouat with Couscous

Yield: 14-18 servings

Ingredients:

Ras El Hanout Spice Blend:

• 1 tablespoon (15 ml) whole cumin seed
• 1 inch (2.5 cm) piece cinnamon stick
• 2-3 whole cloves
• ½ tablespoon (7.5 ml) peppercorns
• ½ tablespoon (7.5 ml) coriander seed
• ¾ tablespoon (12 ml) salt
• ½ tablespoon (7.5 ml) dried ginger
• ½ teaspoon (1.25 ml) cayenne

Saffron couscous:

• 2 cups (470 ml) water
• ½ teaspoon (2.5 ml) saffron threads (generous pinch)
• 1 small white onion, small dice
• 2 cloves garlic, minced
• ¼ teaspoon (1.25 ml) salt
• 1 tablespoon (15 ml) butter
• 1 ½ cups (350 ml) couscous
• ½ teaspoon (2.5 ml) cinnamon
• 1/3 cup (80 ml) dried apricots
• Boiling water
• 1/3 cup (80 ml) toasted pistachios
• ½ cup (120 ml) soft fresh cheese, such as ricotta
• Fresh mint leaves, chopped

Briouat:

• Fillo or spring roll wrappers
• Melted butter
• Egg yolk, beaten
• Vegetable oil, for frying
• Ras el Hanout

To serve:

• Yogurt and honey

Method:

For the Ras el Hanout:

In a mortar and pestle, combine the cumin, pepper, cinnamon, cloves, coriander, salt, ginger, and cayenne. Crush to a powder.

For the cous-cous:

In a medium saucepan, bring water, saffron, and salt to a boil over high heat. Remove from heat and let sit for at least 30 minutes.

Sauté the onion, garlic, and salt in the butter, until translucent, then fold in couscous and cinnamon.  Return the steeped saffron water to the heat, when boiling, combine with the couscous-onion mixture.

Remove from heat, cover tightly, and let stand 10 minutes.

Meanwhile, pour boiling water over the apricots and let sit until tender, about 8 minutes.  When soft, remove from the water and dice into small cubes.

Stir diced apricots and pistachios into the couscous, fluffing with a fork.  Season with salt and pepper. When cool, fold in the cheese and mint.  Reserve for rolling.

For the Briouat:

Cut the fillo sheets into rectangles.  Lightly brush a rectangle with melted butter, then layer on a second rectangle and lightly brush on more butter.

Add 4 tablespoons (60 ml) of filling near the bottom edge of the layered fillo, leaving a small gap.  Fold the sides of the rectangle over the filling and roll from the filling end towards the unfilled end, like rolling a carpet, to make a tight cigar.  Dab a little bit of the egg yolk on the last fold to help it seal.

Continue until the filling has all been rolled.  Chilling the briouats at this stage will help to prevent unraveling during the frying process.

Fry the briouats in batches and drain well.  Dust with Ras el Hanout while warm.

Serve immediately with yogurt and honey for dipping.

For a nice presentation, slice the ends off the briouat, then cut it on a bias. Place a dollop of yogurt on the plate, then stand the slices, bias cut pointing upwards, and drizzle with honey.