Moroccan Lemon Couscous Salad

* Exported from MasterCook *

Moroccan Lemon Couscous Salad

Recipe By : http://www.lhj.com
Serving Size : 1 Preparation Time :0:00
Categories : Moroccan Pasta & Couscous
Salads & Salad Dressings Ladies Home Journal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***PRESERVED LEMON***
1 large lemon -- rinsed
water
1/2 cup sugar
2 tablespoons kosher salt
******
3 cups water
1/2 cup currants
1 1/2 teaspoons salt
2 cups couscous
1/4 cup olive oil
1/2 teaspoon freshly gound pepper
1/2 cup chopped fresh flat-leaf parsley
1/4 cup fresh lemon juice

1. Make Preserved Lemon: Cut lemon into eighths. Combine with 8 cups water in
large saucepan and bring to boil; boil 5 minutes. Drain. Bring 3 cups water
to boil in small saucepan with sugar and salt, stirring to dissolve. Add lemon
, cover and simmer over low heat until very tender, 1 hour. Cool. (Can be mad
e ahead. Cover and refrigerate up to 2 weeks.)

2. Remove lemon from syrup and chop 1/3 cup (refrigerate remaining preserved l
emon for another use).

3. Bring water to boil in saucepan with currants and salt. Stir in couscous,
chopped lemon, oil and pepper and return to boil. Remove from heat; cover and
let stand 10 minutes. Fluff with fork and spread on jelly-roll pan to cool.

4. Transfer couscous to large bowl, fluffing with fork. Add parsley and lemon
juice and toss. (Can be made ahead. Cover and refrigerate up to 24 hours.) M
akes 9 cups.

Preserved lemon is the “mystery” flavor in this special couscous.
Our quick vers
ion of a classic ingredient in Moroccan food, preserved lemon has a taste that
is distinctly citrus without the tartness of ordinary lemon.

Prep time: 1 1/2 hours plus chilling Degree of difficulty: easy

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98

Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com


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