Couscous with quick preserved lemon

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves8
  • DifficultyEasy

For the couscous

1kg large pearl couscous
35g roughly chopped coriander leaves

For the quick preserved lemon

4 lemons, sliced in 0.5cm slices
1) If the couscous is instant, follow the instructions on the packet.

2) For non-instant couscous, place the couscous into a large bowl. Fill a stock pot or large pasta pot 3/4 of the way with water. Bring water to a boil. Pour the couscous into the boiling water and stir. Cook for 7 to 8 mins until the couscous is tender. Drain the couscous and toss in preserved lemon and coriander. Season with salt and pepper.

3) For the quick preserved lemon: Slice 2 lemons into 0.5cm slices, lay out on a plate and salt on 1 side. Turn over and salt the other. Stack on top of themselves and let sit for 20 mins in a baking dish. Rinse gently with cold water and dice into 1cm pieces.

Other recipes with lemon

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+