Yield
Makes 6 servings

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.

Ratings & Reviews

An easy, versatile side

SuzanneM
October 20, 2015
Loved this the first time I tried it and I have been making it more and more often since then. When I don't have preserved lemon on hand I use the zest and juice of a whole lemon and I like to saute some finely chopped onions or shallots before adding the couscous and broth. This pairs well with just about any meat. Quick, easy, and with bulk couscous and homemade preserved lemons it's fairly cheap.

SuzanneM's Review

sterlingfink
October 20, 2011
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.