I have been asked by many visitors to my site and friends ‘How can I use preserved lemons?’. What? You don’t know how to do a Google search?
Regardless, I’m anticipating many preserved lemon recipes from my ski buddies who received a jar of the famous, organic, Mt Beauty lemons (thanks to Kez and Aj’s lemon tree). The lemons were preserved and sent to all who attended the amazing Falls Creek Birthday Retreat in July. Note: Nikki gets to share Liza’s at home in Brisbane.
While I wait for said recipes to start rolling in, I’m kicking off with this easy-to-make couscous recipe.
what you need
- 2 cups couscous
- 2 cups water
- 1 cup lightly toasted pine nuts
- 1 tablespoon finely chopped preserved lemon
- 2 tablespoons olive oil or butter
- 1 cup onion, finely chopped
- salt and freshly ground white pepper
- 1 cup continental parsley, finely chopped
what you do
Firstly, for the preserved lemon, you need to remove flesh and pith then rinse under cold water. You should have a thin strip of the lemon skin left which you finely chop.
Now for the couscous. Put the couscous to a bowl. Bring the water to the boil and pour over. Cover and leave until the water has soaked into the couscous – around 5 minutes usually.
While the couscous is having a little rest, add the butter or oil to a medium hot frying pan. Add the chopped onions and saute. Do not brown the onions or you’ll ruin the whole thing! Season with salt and pepper. Why white pepper you ask? Because I heard a chef speaking on ABC radio and he said, white pepper for taste, black pepper for show and I’m not the showy type.
Now you are ready to plate up as they say. Stir the onions, toasted pine nuts, preserved lemon and parsley into the couscous. Voila! Perfect every time.
Not I suppose you want my preserved lemon recipe? Oh, all right then, here’s Susie’s preserved lemon recipe.