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Mint and Preserved Lemon Couscous
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Pickled or preserved lemons give this dish an unmistakably Moroccan flavour. The secret to using them successfully is to drain and rinse them thoroughly and to use only the peel, as the flesh can be unpleasantly salty.
The couscous can be easily carried in a covered container or in its serving dish. Stir with a fork to 'fluff up' before serving.
This dish can be served warm if preferred. Microwave on full power, stirring occasionally, for 3-4 minutes until heated through, or cover with buttered foil and heat in a preheated oven at 180°C, gas mark 4, until the couscous is hot.
Typical values per serving:
This recipe was first published in July 2005.