Chuck Hughes' deliciously tender chorizo mixed in with preserved lemon couscous will make everyone's mouth water.
Recipe courtesy of Chuck Hughes
Save Recipe Print
20 min
5 min
15 min
4 servings


Preserved Lemons:


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.

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. 

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:

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.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Lemon Curd

Recipe courtesy of Ina Garten

Lemon Cake

Recipe courtesy of Ina Garten

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Sauteed Potatoes with Chorizo

Recipe courtesy of Marcela Valladolid

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Lemon Spaghetti

Recipe courtesy of Giada De Laurentiis

Lemon Bars

Recipe courtesy of Ina Garten

Strawberry Lemon Love Cake

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Latest Stories