Make this couscous ahead of time to allow the flavors to meld together. The sweetness of the fruit, tartness of the lemon and crunch of the nuts pairs perfectly with the couscous.
- 1 preserved lemon (or 1 regular lemon)
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tablespoons butter, room temperature
- 1/2 cup dried fruit (a combination of whatever you have on hand: apricots, cherries, cranberries, golden raisins, dates)
- 1/2 cup unsalted, shelled pistachios, very coarsely chopped (you want nice, bite-sized pieces) (you can also substitute toasted walnuts or toasted slivered almonds)
- 1 1/4 cups Israeli couscous
- salt and pepper to taste
If using a preserved lemon, cut the stem end off and scoop out the inside pulp. Reserve the pulp, and finely dice the rind. If using a regular lemon, grate the rind with a microplane and add to a large bowl. Then add the parsley, butter, dried fruit, pistachios, and salt.
Bring a pot of salted water to boil. Add the couscous and cook for about 8-10 minutes, until it’s cooked. When it’s done the couscous shouldn’t be mushy, and should have a little bite to it. Drain couscous and then add to the large bowl. Stir until all the ingredients are incorporated throughout the couscous. Season with salt and pepper.
Serve at room temperature, or refrigerate if you prefer it chilled.
Inspired by My Paris Kitchen, David Lebovitz