Recipe courtesy of Chuck Hughes
Recipe courtesy of Chuck Hughes
Watch how to make this recipe.
Chorizo and Preserved Lemon Couscous
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- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 469
- Total Fat
- 22 g
- Saturated Fat
- 6 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 7 g
- Sugar
- 7 g
- Protein
- 15 g
- Cholesterol
- 25 mg
- Sodium
- 744 mg
Chuck Hughes' deliciously tender chorizo mixed in with preserved lemon couscous will make everyone's mouth water.
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 469
- Total Fat
- 22 g
- Saturated Fat
- 6 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 7 g
- Sugar
- 7 g
- Protein
- 15 g
- Cholesterol
- 25 mg
- Sodium
- 744 mg
Ingredients
Preserved Lemons:
Directions
- 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.
