COUSCOUS WITH PRESERVED LEMON AND BLACK OLIVES (for four)
1 medium onion, finely chopped
1 large garlic clove, minced
3 tablespoons extra-virgin olive oil
¾ cup water
1-1/4 cup low sodium chicken stock
2 tablespoons honey
½ teaspoon powdered ginger
¼ teaspoon turmeric
¼ teaspoon salt
one 10 ounce box couscous (1-1/2 cups)
16 oil-cured black olives, coarsely chopped
the peel of one preserved lemon, julienned (scoop the pulp out and discard it, then cut the peel into very thin slices)
the peel of one fresh lemon, julienned (remove the peel with a vegetable peeler, then cut it into very thin slices – retain the lemon to squeeze for juice at the end of the recipe)
½ cup finely chopped fresh parsley
½ cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1 tablespoon fresh lemon juice, or to taste
- Cook the onion in 2 tablespoons oil in a 2 to 3 quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Add water, stock, honey, ginger, turmeric and salt and bring to a boil.
- Stir in couscous, olives, preserved lemon peel and fresh lemon peel and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork.
- Stir in herbs, lemon juice and remaining tablespoon oil, and salt and pepper to taste.