I had a similar dish about a year ago at a Moroccan restaurant here in London and wanted to try to create it (or what I remember of it).
Method (serves 3)
Roasted lemons -
Preheat oven to 160C. Cut 5 lemons into quarters, lengthways and place on a tray then drizzle olive oil and grind some sea salt over the lemons. Put in the oven for 20 minutes or until soft and slightly golden around the edges.
Couscous -
Pour 375ml of boiling water onto 250grams of couscous and half a cup of sultanas and cover for 5 minutes. After 5 minutes, stir couscous, add 2 tablespoons of cinnamon, 2 tablespoons of paprika and 5 teaspoons of salt.
Plating up -
Wet a ceramic bowl then fill bowl with couscous. Place a plate on top of the bowl. Place one hand on the plate and one hand underneath the bowl; quickly, firmly and gently flip the plate and bowl so that your top hand is now on the bottom. Place the plate on the bench then gently lift the bowl off leaving the couscous on the plate in a nicely formed shaped (I used a square bowl for this).
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