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1
In a medium bowl, combine the couscous with the water and lemon juice.
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2
Let stand 1 hour.
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3
To the couscous add the olive oil, parsley, mint, preserved lemon rind, pine nuts, salt and pepper.
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4
Mound the couscous in the center of a serving platter.
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5
Top with diced tomato.
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6
Surround the base with endive leaves.
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7
Serve at room temperature.
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8
Scrub the lemons under running water and pat dry.
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9
Cut a thin slice from each end of a lemon.
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10
Set on end and make a vertical cut 3/4 of the way through the fruit, leaving the 2 halves attached.
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11
Turn the lemon upside down, rotate 90 degrees, and make a second vertical cut, again 3/4 of the way through the fruit.
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12
Fill each cut with as much salt as it will hold.
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13
Place the lemon in a sterilized, 1-quart size, wide-mouth canning jar.
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14
Proceed in this manner for the remaining lemons, pressing as many into the jar as possible.
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15
Seal and set aside at room temperature.
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16
Add additional lemons over the next few days as the rinds of the first lemons begin to soften.
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17
By this time, the juices should have risen to cover the lemons.
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18
If not, add 1 tablespoon of fresh lemon juice mixed with 1 teaspoon of salt.
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19
This will prevent the top lemons from darkening.
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20
Store at room temperature until the rinds become tender, and the pulp acquires the consistency of jam, 3 to 4 weeks.
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21
Refrigerate.
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22
Use within 6 months.
