Preserved lemons and couscous are essential ingredients in Moroccan cuisine. They are paired in the flavorful side dish.
- 1 Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Finely chop peel (about 3 tablespoons). Set aside
- 2 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
- 3 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
TIPS AND TRICKS
Sprinkle with 1/3 cup toasted sliced almonds, if desired.