Chorizo And Preserved Lemon Couscous Recipes

CHORIZO AND PRESERVED LEMON COUSCOUS

Steps:

• Toast the couscous in a saucepan over medium heat until evenly golden, being careful not to burn it. Add 1 cup (250ml) water and a pinch of salt and cook until tender, 5 to 7 minutes.
• Meanwhile, heat 1 tablespoon oil in a skillet over medium heat. Add the chorizo and cook until almost crispy, about 3 minutes. Add the shallot and cook until soft. Stir in the garlic and preserved lemon peel.
• Stir the couscous into the chorizo mixture. Just before serving, drizzle with the remaining 2 tablespoons oil. Stir in the chives and parsley and season with salt and pepper.
• Preserved Lemons:.
• Wash the lemons very well. Cut each lemon lengthwise in quarters without slicing all the way through, leaving the lemons whole. Place the lemons in a sterilized jar. Add the salt, lemon juice, peppercorns and kaffir lime leaves and mix well. Add more lemon juice if needed to just cover the lemons. Close with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt. Allow the lemons to cure for at least 1 week. Rinse under cold water before using.

COUSCOUS WITH QUICK PRESERVED LEMON

Steps:

• If the couscous is instant, follow the instructions on the packet.
• 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 minutes until the couscous is tender. Drain the couscous and toss in preserved lemon and cilantro. Season with salt and pepper.
• Quick preserved lemon: Slice 2 lemons into 1/4-inch 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 minutes in a baking dish. Rinse gently with cold water and dice into 1/2-inch pieces.

CHORIZO, ROCKET & PRESERVED LEMON CALZONES

Steps:

• For the dough, put the flour, paprika, yeast, oil, 300ml lukewarm water and a large pinch of salt in a bowl. Mix into a soft, slightly wet dough. Knead in a stand mixer fitted with a dough hook or by hand for 10 mins until smooth (it will still be quite soft). Tip into an oiled bowl, cover and leave to rise for 2 hrs.
• Meanwhile, make the filling. Fry the chorizo in a large saucepan over a medium heat for 2 mins until some of its oils have been released. Add the garlic and continue to fry for 30 seconds. Add the passata, sugar, vinegar and preserved lemons, and simmer for 5 mins until thick. Stir in the basil and rocket. Leave to cool.
• Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside. Divide the dough into four pieces, then roll each out on a lightly dusted surface to a thin 30cm circle. Lay each circle on a square of baking parchment dusted with semolina. Spread the cooled filling over half of each circle, leaving a border, then top with some of the mozzarella. Brush around the edge of each circle with a little water. Working with one circle at a time, fold one half over the other so the filling is enclosed, then crimp the edge to seal. The calzones can now be frozen for up to three months (see below). Lift the calzones on the parchment squares onto the hot baking sheet in the oven, sprinkle the parmesan on top, and bake for 15-20 mins until puffed up and golden brown.

LEMON COUSCOUS

Steps:

• Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
• Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

CORIANDER LEMON COUSCOUS

Steps:

• Cook the couscous according to package directions.
• Meanwhile, put the coriander and lemon zest in a bowl.
• When the couscous is done, mix it with the coriander and lemon zest.
• Add the olive oil and nuts and mix again.
• Season with salt and pepper.
• Serve immediately or chill if desired.
• Squeeze a little lemon juice over the couscous just before serving.

VEGETABLE COUSCOUS WITH CHICKPEAS & PRESERVED LEMONS

Steps:

• For the broth, bring the stock to a simmer in a large pan. Add the harissa and vegetables, bring back to the boil, then reduce heat and simmer for 15 mins. Add the figs and continue to cook for 5 mins more until the veg is tender.
• Meanwhile, put the couscous and half the chickpeas into a bowl, add the butter, and season. Pour 350ml boiling water over the couscous, cover with cling film, leave aside for 10 mins, then fluff up with a fork.
• In a separate bowl, combine the red onion, spring onions, harissa, olive oil, remaining chickpeas, lemon juice and coriander, then mix into the couscous. Pile onto a large deep serving dish, ladle over the braised vegetables and broth, and sprinkle with the preserved lemons and chopped mint.