Recipe of Moroccan Lemon Couscous Salad - Food Recipes

-- MasterCook Extracted --

Moroccan Lemon Couscous Salad

Recipe By : http://www.lhj.com
Serving Size : 1
Preparation Time :0:00
Categories : Moroccan Pasta & Couscous Salads & Salad Dressings Ladies Home Journal

Ingredients - Preparation Method:

***PRESERVED LEMON*** 1 large lemon -- rinsed water 1/2 cup sugar 2 tablespoons kosher salt ****** 3 cups water 1/2 cup currants 1 1/2 teaspoons salt 2 cups couscous 1/4 cup olive oil 1/2 teaspoon freshly gound pepper 1/2 cup chopped fresh flat-leaf parsley 1/4 cup fresh lemon juice 1. Make Preserved Lemon: Cut lemon into eighths. Combine with 8 cups water in large saucepan and bring to boil; boil 5 minutes. Drain. Bring 3 cups water to boil in small saucepan with sugar and salt, stirring to dissolve. Add lemon , cover and simmer over low heat until very tender, 1 hour. Cool. (Can be mad e ahead. Cover and refrigerate up to 2 weeks.) 2. Remove lemon from syrup and chop 1/3 cup (refrigerate remaining preserved l emon for another use). 3. Bring water to boil in saucepan with currants and salt. Stir in couscous, chopped lemon, oil and pepper and return to boil. Remove from heat; cover and let stand 10 minutes. Fluff with fork and spread on jelly-roll pan to cool. 4. Transfer couscous to large bowl, fluffing with fork. Add parsley and lemon juice and toss. (Can be made ahead. Cover and refrigerate up to 24 hours.) M akes 9 cups. Preserved lemon is the “mystery” flavor in this special couscous. Our quick vers ion of a classic ingredient in Moroccan food, preserved lemon has a taste that is distinctly citrus without the tartness of ordinary lemon. Prep time: 1 1/2 hours plus chilling Degree of difficulty: easy MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98 Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com - - - - - - - - - - - - - - - - - -