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Couscous with quick preserved lemon

Prep Time:


Cook Time:


8 Servings


About the Recipe


  • For the couscous

  • 1kg large pearl couscous

  • Water

  • 35g roughly chopped coriander leaves

  • For the quick preserved lemon

  • 4 lemons, sliced in 0.5cm slices

  • Salt


Step 1

If the couscous is instant, follow the instructions on the packet.

Step 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.

Step 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.


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