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Couscous with Quick Preserved Lemon

Recipe courtesy of Michael Chiarello

Show: Easy Entertaining with Michael Chiarello

Episode: Marrakech Nights

Couscous with Quick Preserved Lemon

Name: Couscous with Quick Preserved Lemon
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 to 10 servings
Cuisine: african
Ingredients: 6 cups large pearl couscous; Water; 2 cups roughly chopped cilantro leaves; 4 lemons, sliced in 1/4-inch slices; Salt and freshly ground black pepper

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Level: Easy
Total: 50 min

Prep: 10 min
Inactive: 20 min
Cook: 20 min

Yield: 8 to 10 servings

Level: Easy
Total: 50 min

Prep: 10 min
Inactive: 20 min
Cook: 20 min

Yield: 8 to 10 servings

Ingredients

Deselect All

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

Watch how to make this recipe.

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.