Apricot Couscous with Preserved Lemons, the perfect side dish to go along with Chicken Tagine with Apricots and Prunes.
On my previous Moroccan Couscous recipe, I went over the history of Couscous. This time I just want to present you with a variation to it which will go perfectly with my Chicken Tagine with Prunes and Apricots recipe.
Also, the use of Preserved Lemons is a must in order to fully taste all those beautiful exotic flavors. I strongly encourage you to either make your own, order them from Amazon.com, or get them from a Middle Eastern market.
This will be my last post on Moroccan cuisine for now as summer is finally upon us and I would like to share some of my favorite salad recipes with you all.
I hope you enjoyed this Moroccan series as much as I enjoyed creating it for you.
APRICOT COUSCOUS WITH PRESERVED LEMONS
- 2 cups water
- 1/4 cup diced dried apricots
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tbsp minced preserved lemons peel only rinsed
- 1 pinch of salt
- 1 cup instant couscous
- Heat water, apricots, honey, oil, preserved lemons, and salt in a saucepan to a boil over medium-high.
- Stir in couscous, remove from heat, cover pan, and let stand for 5 minutes. Fluff couscous with a fork before serving.