Couscous with Quick Preserved Lemon

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Marrakech Nights

Rated: 3 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
20 min
Level:
Easy
Yield:
8 to 10 servings

Times:

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

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Roasted Garlic-Glazed Chicken with Lemon-Herb Sauce and Creole Rice Pilaf

Picture of Couscous with Quick Preserved Lemon Recipe

Photo: Couscous with Quick Preserved Lemon

Similar Recipes

More Healthy Cooking Month Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 32

View all 32 Side Dish Collections

Comments & Reviews

recipe Couscous with Quick Preserved Lemon
Andrew Seattle, WA 09-08-2009
Flag

Poorly written recipie, but can be saved
Rated: 4 stars out of 5

Came out well with the following modifications: 1. 6 cups of dry couscous is way too much. I used 4 cups and it still made... plenty. 2. Added about 4 Tbsp of good olive oil. 3. Used 2 real preserved lemons instead of the quick method described here. Could have used a third. 4. Added about 1/2 c. finely minced sweet onion. The cilantro flavor didn't really come through and I think next time I would use parsley instead. Read more
recipe Couscous with Quick Preserved Lemon
ANNA PLEASANTON, CA 08-13-2009
Flag

Average
Rated: 3 stars out of 5

I did like it, I may make it again in fact, but i gotta say it's ok. I love most of his recipes though.
recipe Couscous with Quick Preserved Lemon
GLORIA Sunnyvale, CA 11-19-2008
Flag

this was really awful
Rated: 1 stars out of 5

Recipe called for 4 lemons in the ingredients, but only two in the actual recipe. Didn't say how much salt, and well after... the 20 minutes, the lemons had a very funny taste. Would not recommend this recipe. I usually make a lot of his recipes, but something really wrong with this one.Read more
recipe Couscous with Quick Preserved Lemon
Jan Diamond Bar, CA 11-19-2008
Flag

Cilantro
Rated: 3 stars out of 5

Why does he keep saying Cilanthro rather than Cilantro?
recipe Couscous with Quick Preserved Lemon
Anonymous 06-26-2007
Flag

Inedible
Rated: 1 stars out of 5

I like lemon, but the large chunks of lemon in this overpowered the other ingredients. I do not recommend this recipe.
recipe Couscous with Quick Preserved Lemon
Anonymous 06-09-2007
Flag

ok review
Rated: 2 stars out of 5

The lemon was a little to hard and tasted funny.