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Pearl Couscous with Preserved Lemon
Couscous with Preserved Lemon is a luscious, lemony, pasta side dish full of crunchy pistachios, bits of dried apricots and cranberries, fresh parsley and the star of the show - preserved lemons.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 preserved lemon (Rinse each piece of lemon to remove the salty brine. Then scoop out the pulp and chop up the skin.)
- 1/2 cup fresh flat-leaf parsley (chopped)
- 2 Tbsp unsalted butter
- 1/2 cup dried apricots (chopped)
- 1/2 cup dried cranberries
- 1/2 cup pistachios*
- 1/4 tsp ground cinnamon
- 1-1/4 cup Pearl or Israeli Couscous
- 1/4 tsp ground black pepper
Instructions
- 1
Cook the couscous according to the directions on the package.
- 2
While the couscous is cooking, finely mince the preserved lemon peel and pulp. Add the lemon to a large bowl along with the parsley, butter, chopped apricots, cranberries, pistachios, pepper, and cinnamon.
- 3
When the couscous is done, drain it if necessary and add it to the bowl with the other ingredients, mix well. Can be served warm, cold or at room temperature.
- 4
If you have leftovers, store covered in the refrigerator for up to four days.