Couscous with Quick Preserved Lemon

• 6 cups large pearl couscous
• Water
• 2 cups roughly chopped cilantro leaves
• 4 lemons, sliced in 1/4-inch slices
• Salt and freshly ground black pepper

1. If the couscous is instant, follow the instructions on the packet.
2. For non-instant couscous, place the couscous into a large bowl.
3. Fill a stock pot or large pasta pot 3/4 of the way with water.
4. Bring water to a boil.
5. Pour the couscous into the boiling water and stir.
6. Cook for 7 to 8 minutes until the couscous is tender.
7. Drain the couscous and toss in preserved lemon and cilantro.
8. Season with salt and pepper.
9. Quick preserved lemon: Slice 2 lemons into 1/4-inch slices, lay out on a plate and salt on 1 side.
10. Turn over and salt the other.
11. Stack on top of themselves and let sit for 20 minutes in a baking dish.
12. Rinse gently with cold water and dice into 1/2-inch pieces.

pearl couscous, water, cilantro, lemons, salt

Taken from www.foodnetwork.com/recipes/michael-chiarello/couscous-with-quick-preserved-lemon-recipe.html (may not work)