Total:
50 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy
Total:
50 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Quick Preserved Lemon:

Directions

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Couscous with Mushrooms

Recipe courtesy of Jamie Deen|Bobby Deen

Couscous with Pomegranate, Mint and Pine Nuts

Recipe courtesy of Rachel Gitlin

Couscous

Recipe courtesy of Stephen Kalt

Couscous

Recipe courtesy of Amy Finley

Couscous

Couscous

Recipe courtesy of Rafih Benjelloun

Couscous

Recipe courtesy of Stephen Kalt

Apricot Couscous

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking