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Preserved lemons and couscous are essential ingredients in Moroccan cuisine. They are paired in the flavorful side dish.
3/4 preserved lemon
3 tablespoons butter
3/4 cup finely chopped onion
3 McCormick Gourmet™ Bay Leaves, Turkish
1 1/2 cups water
1 1/2 cups couscous
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.
Test Kitchen Tip:
•Preserved Lemons can be easily made at home. They can also be purchased in specialty food stores and Middle Eastern markets.
•Sprinkle with 1/3 cup toasted sliced almonds, if desired.
(Amount per serving)