Israeli Couscous with Preserved Lemons and Herbs
Using Alexandra's 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
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.