After getting to know the flavor of preserved lemons in Chicken with Preserved Lemons and Green Olives, I wanted to try more recipes with preserved lemons. I bought David Lebovitz's "My Paris Kitchen" and I had to try this yummy recipe. I mad a couple of changes, making it to my linking.
Israeli couscous is a toasted pasta shaped like rice or small balls, If you cant find them in your grocery store, you can substitute it with orzo.
- 1 cup (200 g) Israeli couscous, cooked according to package instructions
- ½ preserved lemon
- ½ cup (1 dl) Italian parsley, chopped
- 1 tablespoon salted butter
- ½ cup (1 dl) dried fruit, chopped (I used apricot, cherry and prunes)
- 2 tablespoons pistachios, unsalted, coarsely chopped
- pepper to taste
Scoop out the pulp from the preserved lemons into a strainer over a bowl. Press the pulp to get all the juices out, this will be the dressing to the couscous. Discard the pulp. Dice up the rind, and add it to the bowl with the juice.
Chop fruit, parsley and pistachios, and add it to the bowl.
When the couscous has absorbed all the liquid and is cooked al dente, add the butter and stir until melted.
Mix all the ingredients and serve immediately.