Moroccan Lemon Couscous Salad Recipe

Name: Moroccan Lemon Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon rinsed; water; 1/2 cup sugar; 2 tablespoons kosher salt; 3 cups water; 1/2 cup currants; 1 1/2 teaspoons salt; 2 cups couscous; 1/4 cup olive oil; 1/2 teaspoon freshly ground pepper; 1/2 cup fresh flat leaf parsley chopped; 1/4 cup fresh lemon juice

Servings: persons

1 lemon rinsed
water
1/2 cup sugar
2 tablespoons kosher salt
3 cups water
1/2 cup currants
1 1/2 teaspoons salt
2 cups couscous
1/4 cup olive oil
1/2 teaspoon freshly ground pepper
1/2 cup fresh flat leaf parsley chopped
1/4 cup fresh lemon juice

1
1. Make Preserved Lemon: Cut lemon into eighths. Combine with 8 cups water in large saucepan and bring to boil; boil 5 minutes. Drain. Bring 3 cups water to boil in small saucepan with sugar and salt, stirring to dissolve. Add lemon, cover and simmer over low heat until very tender, 1 hour. Cool. (Can be made ahead. Cover and refrigerate up to 2 weeks.)
2
2. Remove lemon from syrup and chop 1/3 cup (refrigerate remaining preserved lemon for another use).
3
3. Bring water to boil in saucepan with currants and salt. Stir in couscous, chopped lemon, oil and pepper and return to boil. Remove from heat; cover and let stand 10 minutes. Fluff with fork and spread on jelly-roll pan to cool.
4
4. Transfer couscous to large bowl, fluffing with fork. Add parsley and lemon juice and toss. (Can be made ahead. Cover and refrigerate up to 24 hours.)

252

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 12 ingredients. The key ingredients include: 1 lemon rinsed, water, 1/2 cup sugar, 2 tablespoons kosher salt, and more.

Yes, Moroccan Lemon Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Moroccan Lemon Couscous Salad

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