Lemon Couscous
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.
How to Make It
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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SuzanneM's Review
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.
An easy, versatile side