If you like Middle Eastern flavors and loads of naturally-good probiotics, this flavorful staple is guaranteed to impress. Pickled lemon couscous is a staple side dish in our house, lending well to both chicken and fish main dishes, or as a base to rich chickpea stews. And if you love this idea, check out our recipe archives for hundreds of other goodies.
If you come from a Sephardic or Mizrahi family, you probably already have a jar or two of pickled lemons on your countertop just waiting to be used. Pickled lemons are a cheap and easy way to load up on lacto-fermented produce and look so impressive in your kitchen that guests will wonder which culinary school you trained in.
But, if not, you should be making and preserving your own lemons at home. Wait for lemons to go on sale at the supermarket and then stock up so you can make jars of these probiotic-rich goodies to store for months on end.
Here’s how to make ’em. And if you love Israeli cuisine, check out this K’far Sticky Buns recipe.
Ingredients
- 1 small bag of Israeli couscous (this is different from standard couscous and has a large, more ball-like shape and texture—this is the brand I use, which works out to about $2.50/bag with free shipping, but if you can’t find bags you can use about 1.5 cups of any Israeli couscous)
- 1.5 to 2 whole finely chopped pickled lemons (also called preserved lemons, eyeball the right size for your dish)
- 1/2 cup chopped dried apricots
- 1/4 cup slivered almonds
- 1/4 cup finely chopped fresh parsley
- 1-3 tbsp extra virgin olive oil
- 1/4 tsp salt/pepper
Instructions
- Prepare your Israeli couscous according to package instructions. It’ll suggest using water, but if you prefer super rich flavor, feel free to use the broth of your choice.
- Once cooked, stir in the diced pickled lemons, apricots, almonds and parsley.
- Drizzle with olive oil, season with salt and pepper and toss to combine.
- Allow it to sit for three to four minutes to let the flavors combine. Serve warm.
Easy Pickled Lemon Couscous
Ingredients
- 1 small bag Israeli couscous (this is different from standard couscous and has a large, more ball-like shape and texture)
- 2 whole finely chopped pickled lemons (also called preserved lemons)
- 1/2 cup chopped dried apricots
- 1/4 cup slivered almonds
- 1/4 cup finely chopped fresh parsley
- 1-3 tbsp extra virgin olive oil
- 1/4 tsp salt/pepper
Instructions
- Prepare your Israeli couscous according to package instructions. It'll suggest using water, but if you prefer super rich flavor, feel free to use the broth of your choice.
- Once cooked, stir in the diced pickled lemons, apricots, almonds and parsley.
- Drizzle with olive oil, season with salt and pepper and toss to combine.
- Allow it to sit for three to four minutes to let the flavors combine. Serve warm.
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