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
Sunset FEBRUARY 2002
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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