Couscous Parsley Salad With Preserved Lemon Recipes

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.

COUSCOUS WITH PRESERVED LEMONS

Steps:

• Put the stock and chickpeas into a pan. Simmer for 2 minutes.
• Put the couscous in a large dish, then pour over the stock and chickpeas. Stir, cover with cling film and set aside for 5 minutes. Uncover and fluff with a fork.
• Add the lemon zest and juice, extra-virgin olive oil, lemons, pine nuts and parsley. Season.

LEMON & PARSLEY TABBOULEH

Steps:

• Place the bulghar wheat or couscous in a heatproof bowl with the crumbled stock cube and garlic, pour over boiling water to cover, then set aside for 30 mins for bulghar or 10 mins for couscous.
• If you've used bulghar wheat, drain thoroughly, or fluff up couscous with a fork. Stir in the remaining ingredients. Serve, chill until needed, or see suggestions, right.
• To make with goat's cheese, mix the crumbled goat's cheese, and a large pinch chilli flakes into the salad with lots of black pepper. Divide between bowls and serve.
• To make with grilled halloumi, heat 1 tbsp oil in a non-stick pan. Thickly slice the halloumi cheese and fry on a high heat for 2-3 mins on each side, or until softened and golden. Finely chop the small preserved lemons into the salad. Divide between bowls. Top with the cheese slices and serve.

LEMON AND PARSLEY COUSCOUS

Steps:

• Place the water and stock powder in a saucepan and bring to the boil.
• Remove from the heat.
• Stir in the couscous using a fork, then cover the pan and stand for 2 minutes.
• Add the butter, parsley and lemon rind.
• Stir with a fork until well combined and serve.

PARSLEY COUSCOUS

Steps:

• In a stainless steel bowl, mix the couscous, curry, parsley puree, salt and pepper. Add the boiling water and immediately stir then cover tightly with plastic film. Make sure it is completely sealed. Let stand 30 minutes then with the back of a fork, fluff;
• Prepare an ice bath. In a pot of salted, boiling water, blanch the parsley for about 2 minutes until soft, but still green. Immediately plunge in an ice bath. Squeeze parsley dry and place in a blender. Turn on blender and slowly pour the oil in. Season and check. Let run for 3 to 5 minutes until the cup gets a little warm.
• PLATING Mold the couscous using an o-ring or ramekin. Place whole squab on top. Spoon vegetables around bird and drizzle some parsley oil.
• Wine Recommendation: Olmos Reward, Frankland Estate, Austral

COUSCOUS-PARSLEY SALAD WITH PRESERVED LEMON

Steps:

• In a medium bowl, combine the couscous with the water and lemon juice. Let stand 1 hour.
• To the couscous add the olive oil, parsley, mint, preserved lemon rind, pine nuts, salt and pepper. Mound the couscous in the center of a serving platter. Top with diced tomato. Surround the base with endive leaves. Serve at room temperature.
• Scrub the lemons under running water and pat dry. Cut a thin slice from each end of a lemon. Set on end and make a vertical cut 3/4 of the way through the fruit, leaving the 2 halves attached. Turn the lemon upside down, rotate 90 degrees, and make a second vertical cut, again 3/4 of the way through the fruit. Fill each cut with as much salt as it will hold. Place the lemon in a sterilized, 1-quart size, wide-mouth canning jar. Proceed in this manner for the remaining lemons, pressing as many into the jar as possible. Seal and set aside at room temperature. Add additional lemons over the next few days as the rinds of the first lemons begin to soften. By this time, the juices should have risen to cover the lemons. If not, add 1 tablespoon of fresh lemon juice mixed with 1 teaspoon of salt. This will prevent the top lemons from darkening. Store at room temperature until the rinds become tender, and the pulp acquires the consistency of jam, 3 to 4 weeks. Refrigerate. Use within 6 months.
• Yield: 1 quart

LEMON-PISTACHIO ISRAELI COUSCOUS

Steps:

• 1. Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon.
• 2. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.