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.

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 ...

I grew up with grain salads, the kind where rice or bulgur, couscous or quinoa are the ... red onion, minced preserved lemon rind, and halved kalamata olives. Pour the dressing over the quinoa ...

[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.