Couscous with Quick Preserved Lemon
Recipe courtesy Michael Chiarello
6 cups large pearl couscous
Water
2 cups roughly chopped cilantro leaves
Quick Preserved Lemon:
4 lemons, sliced in 1/4-inch slices
Salt and freshly ground black pepper
If the couscous is instant, follow the instructions on the packet.
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.
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.
--
Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.