Ingredients with Measurements:
- 1 cup couscous
- 1 1/4 cups boiling water
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/4 cup preserved lemon, chopped
- 1 tablespoon harissa paste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped almonds
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the couscous, boiling water, and salt. Cover and let sit for 5 minutes.
2. Fluff the couscous with a fork and add the olive oil, preserved lemon, and harissa paste. Mix well.
3. Add the chopped parsley, mint, and almonds. Mix until well combined.
4. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Serve at room temperature or chilled.
Serving size:
- Serves 4
Nutritional information:
- Calories: 220
- Fat: 10g
- Carbohydrates: 28g
- Protein: 6g
- Fiber: 3g
- Sugar: 1g
- Sodium: 350mg
Substitutions for ingredients:
- If you don't have preserved lemon, you can use fresh lemon zest instead.
- If you don't have harissa paste, you can use a combination of chili powder and cumin.
Variations:
- Add cooked chickpeas or grilled chicken for a protein boost.
- Substitute the almonds with pine nuts or pistachios.
- Add diced cucumber or cherry tomatoes for a fresh crunch.
Tips and tricks:
- Use a fork to fluff the couscous to prevent clumping.
- Adjust the amount of harissa paste to your desired level of spiciness.
- Use a sharp knife to chop the preserved lemon into small pieces.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with extra chopped herbs or sliced preserved lemon.
Garnishes:
- Chopped herbs
- Sliced preserved lemon
Pairings:
- Grilled chicken or fish
- Roasted vegetables
- Green salad
Suggested side dishes:
- Hummus and pita bread
- Baba ganoush
- Tabbouleh salad
Troubleshooting advice:
- If the couscous is too dry, add a splash of olive oil or a few tablespoons of water.
Food safety advice:
- Make sure to store leftovers in the refrigerator and consume within 3 days.
Food history:
- Couscous is a staple food in North African cuisine, traditionally made from semolina flour.
Flavor profiles:
- The preserved lemon adds a tangy, salty flavor while the harissa paste adds a spicy kick.
Serving suggestions:
- Serve as a side dish or as a main course with added protein.
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Region: Moroccan