Couscous with Quick Preserved Lemon (Michael Chiarello) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
6 cups large pearl couscous |
water |
2 cups roughly chopped cilantro leaves |
4 lemons, sliced in 1/4-inch slices |
salt and freshly ground black pepper |
Directions:
1. If the couscous is instant, follow the instructions on the packet.
2. For non-instant couscous, place the couscous into a large bowl. Fill a stock pot or large pasta pot 3/4 of the way with water. Bring water to a boil. Pour the couscous into the boiling water and stir. Cook for 7 to 8 minutes until the couscous is tender. Drain the couscous and toss in preserved lemon and cilantro. Season with salt and pepper.
3. Quick preserved lemon: Slice 2 lemons into 1/4-inch slices, lay out on a plate and salt on 1 side. Turn over and salt the other. Stack on top of themselves and let sit for 20 minutes in a baking dish. Rinse gently with cold water and dice into 1/2-inch pieces.
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