Ingredients

The following ingredients have 4 Servings
  • 1 preserved lemon (Rinse each piece of lemon to remove the salty brine. Then scoop out the pulp and chop up the skin.)
  • 1/2 cup fresh flat-leaf parsley (chopped)
  • 2 Tbsp unsalted butter
  • 1/2 cup dried apricots (chopped)
  • 1/2 cup dried cranberries
  • 1/2 cup pistachios*
  • 1/4 tsp ground cinnamon
  • 1-1/4 cup Pearl or Israeli Couscous
  • 1/4 tsp ground black pepper

Instruction

  • Cook the couscous according to the directions on the package.
  • While the couscous is cooking, finely mince the preserved lemon peel and pulp. Add the lemon to a large bowl along with the parsley, butter, chopped apricots, cranberries, pistachios, pepper, and cinnamon.
  • When the couscous is done, drain it if necessary and add it to the bowl with the other ingredients, mix well. Can be served warm, cold or at room temperature.
  • If you have leftovers, store covered in the refrigerator for up to four days.