Moroccan Lemon Couscous Salad

Recipe Ingredients

2 cups	474ml	Couscous
1/4 cup	59ml	Olive oil
1/2		Freshly ground pepper
1/2 cup	20g / 0.7oz	Fresh flat-leaf parsley - chopped
1/4 cup	59ml	Fresh lemon juice
		Preserved Lemon
1		Lemon - rinsed (large)
		Water
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	Kosher salt
3 cups	711ml	Water
1/2 cup	31g / 1.1oz	Currants
1 1/2 teaspoons	7.5ml	Salt

Recipe Instructions

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 made ahead. Cover and refrigerate up to 2 weeks.)

2. Remove lemon from syrup and chop 1/3 cup (refrigerate remaining preserved lemon 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.) Makes 9 cups.

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

Source:
http://www.LHJ.com

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