Chorizo and Preserved Lemon Couscous

Chuck Hughes' deliciously tender chorizo mixed in with preserved lemon couscous will make everyone's mouth water.
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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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1 cup/250ml Israeli couscous

Salt and freshly ground black pepper

3 tablespoons/45ml olive oil

4 ounces/225g chorizo, diced

1 shallot, cut into very small dice

1 clove garlic, minced

Peel of 1 Preserved Lemon, recipe follows, finely chopped

A handful fresh chives, finely chopped

A handful fresh parsley, finely chopped

Preserved Lemons:

8 lemons

3 cups/750ml coarse salt

1 1/2 cups/375ml fresh lemon juice

1 tablespoon/15ml peppercorns

4 fresh kaffir lime leaves


  1. Toast the couscous in a saucepan over medium heat until evenly golden, being careful not to burn it. Add 1 cup (250ml) water and a pinch of salt and cook until tender, 5 to 7 minutes.
  2. Meanwhile, heat 1 tablespoon oil in a skillet over medium heat. Add the chorizo and cook until almost crispy, about 3 minutes. Add the shallot and cook until soft. Stir in the garlic and preserved lemon peel. 
  3. Stir the couscous into the chorizo mixture. Just before serving, drizzle with the remaining 2 tablespoons oil. Stir in the chives and parsley and season with salt and pepper.

Preserved Lemons:

  1. Wash the lemons very well. Cut each lemon lengthwise in quarters without slicing all the way through, leaving the lemons whole. Place the lemons in a sterilized jar. Add the salt, lemon juice, peppercorns and kaffir lime leaves and mix well. Add more lemon juice if needed to just cover the lemons. Close with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt. Allow the lemons to cure for at least 1 week. Rinse under cold water before using.