Chorizo and Preserved Lemon Couscous
Chorizo and Preserved Lemon Couscous
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 469
- Total Fat
- 22
- Saturated Fat
- 6
- Carbohydrates
- 59
- Dietary Fiber
- 7
- Sugar
- 7
- Protein
- 15
- Cholesterol
- 25
- Sodium
- 744
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 469
- Total Fat
- 22
- Saturated Fat
- 6
- Carbohydrates
- 59
- Dietary Fiber
- 7
- Sugar
- 7
- Protein
- 15
- Cholesterol
- 25
- Sodium
- 744
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
1 cup/250ml Israeli couscous
Salt and freshly ground black pepper
3 tablespoons/45ml olive oil
4 ounces/225g chorizo, diced
1 shallot, cut into very small dice
1 clove garlic, minced
Peel of 1 Preserved Lemon, recipe follows, finely chopped
A handful fresh chives, finely chopped
A handful fresh parsley, finely chopped
Preserved Lemons:
8 lemons
3 cups/750ml coarse salt
1 1/2 cups/375ml fresh lemon juice
1 tablespoon/15ml peppercorns
4 fresh kaffir lime leaves
Directions
- 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.
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