Couscous With Preserved Lemon, Green Olives & Almon

Name: Couscous With Preserved Lemon, Green Olives & Almond
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup instant or precooked couscous; 1 1/2 cups white light chicken stock (if its strong dilute with water); 3 tablespoons softened butter; 2 tablespoons olive oil; 1/2 cup pitted rough chopped picholine olives; 1/2 cup roucgh chopped marcona almonds; 1 Half preserved lemon (pref homemade); 2 teaspoons sumac; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 2-3 tablespoons torn fresh mint leaves; 1 small shallot, minced

Servings: persons

1 cup instant or precooked couscous
1 1/2 cups white light chicken stock (if its strong dilute with water)
3 tablespoons softened butter
2 tablespoons olive oil
1/2 cup pitted rough chopped picholine olives
1/2 cup roucgh chopped marcona almonds
1 Half preserved lemon (pref homemade)
2 teaspoons sumac
2 tablespoons lemon juice
1 tablespoon lemon zest
2-3 tablespoons torn fresh mint leaves
1 small shallot, minced

1
Bring stock & lemon juice to a boil
2
Pour boiling stock over couscous, add lemon zest and quickly cover with plastic wrap. Let sit.
3
Rinse preserved lemon, remove insides and chop rind in to a small dice.
4
Heat olive oil in a saute pan and shallots, the preserved lemon, olives and almonds. Toss over high heat till almonds turn a nice toasty brown.
5
By now couscous should have absorbed all the liquid, remove plastic wrap and take small bit of butter in your hands and start to rub the grains with butter, taking some in your buttered hands and rubbing them together gently, add the sumac while doing this, continue until all the butter is gone and the grains are separate
6
Taste, season with salt & pepper
7
To serve: Toss couscous with half the olive/almond/preserved lemon mix and a few torn mint leaves, serve remaining olive/almonds/lemons on top (including any residual oil) and shower with mint leaves and additional sumac if desired.

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* 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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 12 ingredients. The key ingredients include: 1 cup instant or precooked couscous, 1 1/2 cups white light chicken stock (if its strong dilute with water), 3 tablespoons softened butter, 2 tablespoons olive oil, and more.

Yes, Couscous With Preserved Lemon, Green Olives & Almond 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!

Couscous With Preserved Lemon, Green Olives & Almond

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions