Lemon Israeli Couscous
  • 1 Preserved lemon
  • 1/2cup Chopped fresh flat-leaf parsley
  • 2tbsp Unsalted butter, at room temperature
  • 1/2cup Diced dried fruitany combination of cherries, cranberries, apricots, prunes, or raisins
  • 1/2cup Unsalted nuts, toasted see noteCoarsely chopped or left whole
  • 3/4tsp Sea salt or kosher salt
  • 1/4tsp Ground cinnamon
  • 1 1/4cups Israeli couscousor another small pasta
  • Freshly ground black pepper
  1. 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.
  2. 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.
  3. Taste for seasoning, the lemon is salty, so you shouldn’t need much salt. Add pepper to taste.
Recipe Notes

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.

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