Israeli Couscous with Preserved Lemons and Herbs

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Using Israeli Couscous



250g Alexandra’s Israeli Couscous
500mls chicken or vegetable stock
1 red onion, finely chopped
A large handful of chopped herbs including mint, coriander and parsley
½ cup pine nuts, toasted
The peel of ½ a preserved lemon, or the zest _of 1 lemon
The juice of 1 large lemon
Olive oil



Add 250g of Alexandra’s Israeli Couscous to 500mls of boiling chicken or vegetable stock.
Stir occasionally for 10 minutes or until cooked.
Meanwhile, fry the onion in a tablespoon of olive oil until soft and remove from the heat.
Drain any remaining liquid from the couscous and place in a large bowl.
Toss through the onion, herbs, toasted pine nuts and lemon.
Season with salt and pepper and stir through 2-3 tablespoons of olive oil.

Serves: 4 as an accompaniment to a main meal.

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