Description
A vibrant and flavorful Pearl Couscous salad featuring the unique tang of preserved lemon, complemented by sweet dried apricots and cranberries, crunchy pistachios, and fresh parsley. This versatile dish can be served warm, cold, or at room temperature, making it perfect as a side or a light meal.
Ingredients
Scale
Salad Ingredients
- 1 preserved lemon (rinse each piece to remove salty brine, then scoop out pulp and chop skin)
- 1/2 cup fresh flat-leaf parsley, chopped
- 2 tablespoons unsalted butter
- 1/2 cup dried apricots, chopped
- 1/2 cup dried cranberries
- 1/2 cup pistachios
- 1/4 teaspoon ground cinnamon
- 1 1/4 cups Pearl or Israeli couscous
- 1/4 teaspoon ground black pepper
Instructions
- Cook the couscous: Prepare the pearl couscous according to the package instructions, usually involving boiling it in water until tender, then draining any excess liquid.
- Prepare the preserved lemon mixture: While the couscous is cooking, finely mince the peeled preserved lemon pulp and skin. In a large bowl, combine the lemon, chopped parsley, unsalted butter, chopped apricots, dried cranberries, pistachios, ground black pepper, and ground cinnamon.
- Combine couscous and ingredients: Once couscous is cooked and drained if necessary, add it to the bowl with the other ingredients. Mix thoroughly to evenly distribute the flavors. The salad can be served warm, cold, or at room temperature.
- Storage: Store any leftovers covered in the refrigerator for up to four days to maintain freshness and flavor.
Notes
- Rinse the preserved lemon well to reduce saltiness before chopping.
- Adjust the amount of dried fruits and nuts according to taste preference or dietary needs.
- This dish works well as a side or a vegetarian main course.
- Can be served chilled or at room temperature for a picnic or potluck.
