Chorizo and Preserved Lemon Couscous

  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m
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  • 1 cup/250ml Israeli couscous
  • Salt and freshly ground black pepper
  • 3 tablespoons/45ml olive oil
  • 4 ounces/225g chorizo, diced
  • 1 shallot, cut into very small dice
  • 1 clove garlic, minced
  • Peel of 1 Preserved Lemon, recipe follows, finely chopped
  • A handful fresh chives, finely chopped
  • A handful fresh parsley, finely chopped
  • 8 lemons
  • 3 cups/750ml coarse salt
  • 1 1/2 cups/375ml fresh lemon juice
  • 1 tablespoon/15ml peppercorns
  • 4 fresh kaffir lime leaves


Step 1

Toast the couscous in a saucepan over medium heat until evenly golden, being careful not to burn it. Add 1 cup (250ml) water and a pinch of salt and cook until tender, 5 to 7 minutes.

Step 2

Meanwhile, heat 1 tablespoon oil in a skillet over medium heat. Add the chorizo and cook until almost crispy, about 3 minutes. Add the shallot and cook until soft. Stir in the garlic and preserved lemon peel. 

Step 3

Stir the couscous into the chorizo mixture. Just before serving, drizzle with the remaining 2 tablespoons oil. Stir in the chives and parsley and season with salt and pepper.

Step 4

Wash the lemons very well. Cut each lemon lengthwise in quarters without slicing all the way through, leaving the lemons whole. Place the lemons in a sterilized jar. Add the salt, lemon juice, peppercorns and kaffir lime leaves and mix well. Add more lemon juice if needed to just cover the lemons. Close with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt. Allow the lemons to cure for at least 1 week. Rinse under cold water before using.

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