Ingredients
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.
Photo: Couscous with Quick Preserved Lemon Recipe














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By debbie_12707331
Grapevine, 83
on March 03, 2010
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I would do this but used very well rinsed quinoa for an even healthier recipe.
By abauck_11997560
Seattle, 87
on September 08, 2009
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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.
By annatez23_12060750
PLEASANTON, 43
on August 13, 2009
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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.
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