| | Directions | 1. Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Finely chop peel (about 2 tablespoons). Set aside.
2. Melt butter in 2-quart saucepan on medium heat. Add onion; cook and stir 1 to 2 minutes or until softened. Add preserved lemon and bay leaves; cook and stir 30 seconds. Add water. Bring to boil.
3. Stir in couscous. Cover. Remove from heat. Let stand 5 minutes or until all of the water is absorbed. Remove bay leaves. Fluff couscous with fork. Sprinkle with almonds, if desired.Test Kitchen Tip: Preserved Lemons can be easily made at home. They can also be purchased in specialty food stores and Middle Eastern markets. |
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Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4
|  | | Ingredients | | - | | 1/2 preserved lemon |
| - | | 2 tablespoons butter |
| - | | 1/2 cup finely chopped onion |
| - | | 2 McCormick® Bay Leaves |
| - | | 1 cup water |
| - | | 1 cup couscous |
| - | | 1/4 cup toasted sliced almonds (optional) |
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| | Nutrition (per serving) | Calories: 226 Calories
Fat: 6 Grams
Protein: 6 Grams
Cholesterol: 15 Milligrams
Carbohydrates: 37 Grams
Sodium: 132 Milligrams
Fiber: 2 Grams
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