Couscous with Quick Preserved Lemon
- Level: Easy
- Yield: 8 to 10 servings
- Total: 50 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 20 min
Ingredients
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
- 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.