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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chorizo And Preserved Lemon Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions