Preserved Lemon Couscous

Preserved lemons and couscous are essential ingredients in Moroccan cuisine. They are paired in the flavorful side dish.

Serves: 6
Serving Size: 3/4 cup
10 mins Prep time 5 mins Cook time
10 mins Prep time
5 mins Cook time
  • 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

Cooking tip

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.

Nutrition information

(Amount per serving)

  • 226Calories: 226Cholesterol: 15mg
  • Sodium: 135mgProtein: 6g
  • Total Fat: 6gFiber: 2g
  • Carbohydrate: 37g