Recipes : Couscous with Quick Preserved Lemon : Food Network

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Couscous with Quick Preserved Lemon
Recipe courtesy Michael Chiarello

Ingredients
6 cups large pearl couscous
Water
2 cups roughly chopped cilantro leaves

Quick Preserved Lemon:
4 lemons, sliced in 1/4-inch slices
Salt and freshly ground black pepper

Directions
If the couscous is instant, follow the instructions on
the packet.

For non-instant couscous, place the couscous into a large bowl. Fill a stock pot
or large pasta pot 3/4 of the way with water. Bring water to a boil. Pour the
couscous into the boiling water and stir. Cook for 7 to 8 minutes until the
couscous is tender. Drain the couscous and toss in preserved lemon and cilantro.
Season with salt and pepper.

Quick preserved lemon: Slice 2 lemons into 1/4-inch slices, lay out on a plate and
salt on 1 side. Turn over and salt the other. Stack on top of themselves and let
sit for 20 minutes in a baking dish. Rinse gently with cold water and dice into
1/2-inch pieces.