Preserved lemons and couscous are essential ingredients in Moroccan cuisine. They are paired in the flavorful side dish.
Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Finely chop peel (about 3 tablespoons). Set aside
Melt butter in medium saucepan on medium heat. Add onion; cook and stir 2 minutes or until softened. Add preserved lemon and bay leaves; cook and stir 30 seconds. Add water. Bring to boil
Stir in couscous. Cover. Remove from heat. Let stand 5 minutes or until all of the water is absorbed. Remove bay leaves. Fluff couscous with fork. Sprinkle with almonds, if desired