Couscous with Quick Preserved Lemon

Total Time:
50 min
Prep:
10 min
Inactive:
20 min
Cook:
20 min

Yield:
8 to 10 servings
Level:
Easy

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.


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