COUSCOUS with MINT AND PRESERVED LEMON

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Ingredients:

  • 1 cup water

  • ¼ teaspoon sea salt
  • ¼ teaspoon coriander
  • 1 cup Israel Couscous
  • ¼ cup minced fennel 1 cup radishes, diced
  • 3 tablespoons preserved lemon, rinsed/drained, minced
  • As needed EVOO and sherry vinegar
  • 1 tablespoons mint, chiffonade

Method:

Place water, salt and coriander in a medium sauce pan and bring to a boil; add couscous and stir until cooked, approximately 3-5 minutes; remove, drain and chill. At service combine cooked couscous with remaining ingredients and toss gently to combine; taste adjust seasonings if needed.






TO RECIPES

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