Easy Israeli Couscous with Preserved Lemons
- 1 Preserved lemon
- 1/2 cup Chopped fresh flat-leaf parsley
- 2 tbsp Unsalted butter, at room temperature
- 1/2 cup Diced dried fruit any combination of cherries, cranberries, apricots, prunes, or raisins
- 1/2 cup Unsalted nuts, toasted see note Coarsely chopped or left whole
- 3/4 tsp Sea salt or kosher salt
- 1/4 tsp Ground cinnamon
- 1 1/4 cups Israeli couscous or another small pasta
- Freshly ground black pepper
Rinse the preserved lemon. Cut in quarters and squeeze out the juice into a large bowl.
Add the rest of the ingredients except the couscous. Set aside.
Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted, if using, and all the ingredients are mixed in.
Taste for seasoning, the lemon is salty, so you shouldn't need much salt. Add pepper to taste.
To toast the nuts, put whole nuts in a cast iron or no stick skillet over medium heat. Cook for a few minutes stirring very often until you start to smell them. Put them in a bowl to cool. Don't leave them in the skillet, as they will continue to cook and may burn. Coarsely chop when cool.