Delicious, both with the Lamb Shanks, and with other dishes. It adds a lot of flavor to couscous, which can be bland. We've had this camping (easy to do on a camp stove), with kabobs (especially if there is lemon juice in the marinade), with the lamb, and with chicken. I have never ried it with the preserved lemon, only with the lemon juice and peel, but we also enjoy this side.
Notes: Preserved lemons are available in gourmet food stores. If you can't find them, use 2 teaspoons grated lemon peel and 3 tablespoons lemon juice.
This recipe goes with Lamb Shanks with Olives and Capers
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- Calories: 227
- Calories from fat: 1.6%
- Protein: 9.9g
- Fat: 0.4g
- Saturated fat: 0.1g
- Carbohydrate: 45g
- Fiber: 1.9g
- Sodium: 224mg
- Cholesterol: 0.0mg
- 2 cups fat-skimmed chicken broth
- 1 package (12 oz.) couscous
- Half of a preserved lemon, finely chopped (see notes)
- In a 1 1/2- to 2-quart pan over high heat, bring broth to a boil. Stir in couscous and preserved lemon. Cover, remove from heat, and let stand 5 minutes. Fluff couscous with a fork and serve.
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