Lemon-Pistachio Israeli Couscous
A vibrant Middle Eastern-inspired dish combining Israeli couscous with preserved lemon, pistachios, and dried fruits. This flavorful side dish balances sweet dried fruits with salty preserved lemon and crunchy pistachios.
Ingredients
- •1 whole preserved lemon
- •½ cup flat-leaf parsley
- •2 tablespoons butter
- •½ cup dried fruit
- •½ cup pistachios
- •¾ teaspoon salt
- •¼ teaspoon ground cinnamon
- •1¼ cups Israeli couscous
- •1 to taste black pepper
Cooking Instructions
- 1.
1. Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon.
10 min
- 2.
2. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.
15 min