Simply slice a few preserved lemon rinds and mix them with green olives, chopped parsley, and a drizzle of olive oil. Add a ...

this is just as good with starchy side salads (use it to dress couscous or warm potatoes) as with leafy ones. Prep time: 5 ...

They can be used in stews or tagines, or chopped finely and added to couscous dishes or salads. Often a recipe will only require a half or even a quarter of a preserved lemon to make the dish its own.

Moroccan Chicken Tagine is a fragrant and comforting dish, perfect for Ramadan, as it brings together tender chicken, warming spices, and slow-cooked goodness in one pot. This traditional dish, cooked ...

Fresh lemons are perpetually on our grocery list to bring big, bright flavor to everything from veggies to pasta to baked goods and more. Lemon makes its mark all over this delightful dish.

This is a real taste of Cyprus with couscous, lemon and spices making a satisfyingly healthy and tasty main meal. Heat the oil in a large non-stick pan and brown the chicken pieces. Do this in ...

[Carl Sagan]. If you wish to make preserved lemons the same way as [Uri Tuchman], you have to start with that mentality. Video also below. The recipe for [Uri]’s preserved lemons involves two ...

Maeve O'Meara experiences the aromatic delicacies of Moroccan food, utilising preserved lemons, couscous and tagines.