Couscous With Preserved Lemon, Green Olives & Almond

• 1 cup instant or precooked couscous
• 1 1/2 cups white light chicken stock (if its strong dilute with water)
• 3 tablespoons softened butter
• 2 tablespoons olive oil
• 1/2 cup pitted rough chopped picholine olives
• 1/2 cup roucgh chopped marcona almonds
• 1 Half preserved lemon (pref homemade)
• 2 teaspoons sumac
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 2-3 tablespoons torn fresh mint leaves
• 1 small shallot, minced

1. Bring stock & lemon juice to a boil
2. Pour boiling stock over couscous, add lemon zest and quickly cover with plastic wrap. Let sit.
3. Rinse preserved lemon, remove insides and chop rind in to a small dice.
4. Heat olive oil in a saute pan and shallots, the preserved lemon, olives and almonds. Toss over high heat till almonds turn a nice toasty brown.
5. By now couscous should have absorbed all the liquid, remove plastic wrap and take small bit of butter in your hands and start to rub the grains with butter, taking some in your buttered hands and rubbing them together gently, add the sumac while doing this, continue until all the butter is gone and the grains are separate
6. Taste, season with salt & pepper
7. To serve: Toss couscous with half the olive/almond/preserved lemon mix and a few torn mint leaves, serve remaining olive/almonds/lemons on top (including any residual oil) and shower with mint leaves and additional sumac if desired.

couscous, white light chicken stock, butter, olive oil, picholine olives, roucgh, lemon, sumac, lemon juice, lemon zest, mint, shallot

Taken from food52.com/recipes/2480-couscous-with-preserved-lemon-green-olives-almond (may not work)