Couscous-Parsley Salad with Preserved Lemon
- 1/4 cup couscous
- 1/4 cup water
- 2 tablespoons fresh lemon juice
- 2 teaspoons olive oil
- 40 sprigs fresh flat-leaf parsley, finely chopped (about 1/4 cup)
- 30 fresh mint leaves, finely chopped (about 2 tablespoons)
- 2 teaspoons finely diced Moroccan Preserved Lemon rind, recipe follows
- 1 tablespoon pine nuts, toasted
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 small tomato, peeled, seeded and diced
- 2 Belgian endives, separated into leaves, for scooping
- 12 unblemished lemons of equal size
- Sea salt or table salt
- In a medium bowl, combine the couscous with the water and lemon juice.
- Let stand 1 hour.
- To the couscous add the olive oil, parsley, mint, preserved lemon rind, pine nuts, salt and pepper.
- Mound the couscous in the center of a serving platter.
- Top with diced tomato.
- Surround the base with endive leaves.
- Serve at room temperature.
- Scrub the lemons under running water and pat dry.
- Cut a thin slice from each end of a lemon.
- Set on end and make a vertical cut 3/4 of the way through the fruit, leaving the 2 halves attached.
- Turn the lemon upside down, rotate 90 degrees, and make a second vertical cut, again 3/4 of the way through the fruit.
- Fill each cut with as much salt as it will hold.
- Place the lemon in a sterilized, 1-quart size, wide-mouth canning jar.
- Proceed in this manner for the remaining lemons, pressing as many into the jar as possible.
- Seal and set aside at room temperature.
- Add additional lemons over the next few days as the rinds of the first lemons begin to soften.
- By this time, the juices should have risen to cover the lemons.
- If not, add 1 tablespoon of fresh lemon juice mixed with 1 teaspoon of salt.
- This will prevent the top lemons from darkening.
- Store at room temperature until the rinds become tender, and the pulp acquires the consistency of jam, 3 to 4 weeks.
- Refrigerate.
- Use within 6 months.
- Yield: 1 quart
couscous, water, lemon juice, olive oil, parsley, mint, lemon rind, pine nuts, salt, freshly ground pepper, tomato, belgian endives, lemons, salt
Taken from www.foodnetwork.com/recipes/couscous-parsley-salad-with-preserved-lemon-recipe.html (may not work)