Couscous with Quick Preserved Lemon

1. 1

   If the couscous is instant, follow the instructions on the packet.

2. 2

   For non-instant couscous, place the couscous into a large bowl.

3. 3

   Fill a stock pot or large pasta pot 3/4 of the way with water.

4. 4

   Bring water to a boil.

5. 5

   Pour the couscous into the boiling water and stir.

6. 6

   Cook for 7 to 8 minutes until the couscous is tender.

7. 7

   Drain the couscous and toss in preserved lemon and cilantro.

8. 8

   Season with salt and pepper.

9. 9

   Quick preserved lemon: Slice 2 lemons into 1/4-inch slices, lay out on a plate and salt on 1 side.

10. 10

    Turn over and salt the other.

11. 11

    Stack on top of themselves and let sit for 20 minutes in a baking dish.

12. 12

    Rinse gently with cold water and dice into 1/2-inch pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.