Chorizo And Preserved Lemon Couscous Recipe

Name: Chorizo And Preserved Lemon Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup/ 250ml israeli couscous; salt & freshly ground black pepper; 3 tablespoons/ 45ml olive oil; 4 ounces/ 225g chorizo sausage, diced; 1 shallot, cut into very small dice; 1 garlic clove, minced; peel of 1 preserved lemon, recipe follows, finely chopped; 1 handful fresh chives, finely chopped; 1 handful fresh parsley, finely chopped; Preserved Lemons; 8 lemons; 3 cups/ 750ml coarse salt; 1 1/2 cups/ 375ml fresh lemon juice; 1 tablespoon/ 15ml peppercorn; 4 fresh kaffir lime leaves

Servings: persons

1 cup/ 250ml israeli couscous
salt & freshly ground black pepper
3 tablespoons/ 45ml olive oil
4 ounces/ 225g chorizo sausage, diced
1 shallot, cut into very small dice
1 garlic clove, minced
peel of 1 preserved lemon, recipe follows, finely chopped
1 handful fresh chives, finely chopped
1 handful fresh parsley, finely chopped
Preserved Lemons
8 lemons
3 cups/ 750ml coarse salt
1 1/2 cups/ 375ml fresh lemon juice
1 tablespoon/ 15ml peppercorn
4 fresh kaffir lime leaves

1
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.
2
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.
3
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.
4
Preserved Lemons:
5
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.

816

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup/ 250ml israeli couscous, salt & freshly ground black pepper, 3 tablespoons/ 45ml olive oil, 4 ounces/ 225g chorizo sausage, diced, and more.

Yes, Chorizo And Preserved Lemon Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chorizo And Preserved Lemon Couscous

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