Chorizo and Preserved Lemon Couscous
photo by Food.com
- Ready In:
- 1 cup/ 250ml israeli couscous
- salt & freshly ground black pepper
- 3 tablespoons/ 45ml olive oil
- 4 ounces/ 225g chorizo sausage, diced
- 1 shallot, cut into very small dice
- 1 garlic clove, minced
- peel of 1 preserved lemon, recipe follows, finely chopped
- 1 handful fresh chives, finely chopped
- 1 handful fresh parsley, finely chopped
- 8 lemons
- 3 cups/ 750ml coarse salt
- 1 1⁄2 cups/ 375ml fresh lemon juice
- 1 tablespoon/ 15ml peppercorn
- 4 fresh kaffir lime leaves
- Toast the couscous in a saucepan over medium heat until evenly golden, being careful not to burn it. Add 1 cup (250ml) water and a pinch of salt and cook until tender, 5 to 7 minutes.
- Meanwhile, heat 1 tablespoon oil in a skillet over medium heat. Add the chorizo and cook until almost crispy, about 3 minutes. Add the shallot and cook until soft. Stir in the garlic and preserved lemon peel.
- Stir the couscous into the chorizo mixture. Just before serving, drizzle with the remaining 2 tablespoons oil. Stir in the chives and parsley and season with salt and pepper.
- Wash the lemons very well. Cut each lemon lengthwise in quarters without slicing all the way through, leaving the lemons whole. Place the lemons in a sterilized jar. Add the salt, lemon juice, peppercorns and kaffir lime leaves and mix well. Add more lemon juice if needed to just cover the lemons. Close with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt. Allow the lemons to cure for at least 1 week. Rinse under cold water before using.
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RECIPE SUBMITTED BY
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.