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. 

Happy cooking!

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APRICOT COUSCOUS WITH PRESERVED LEMONS

Course Side Dish

Cuisine Moroccan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 4 servings

Author My Global Cuisine

Ingredients

• 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

Instructions

• 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.

Notes

The post Apricot Couscous with Preserved Lemons appeared first on My Global Cuisine.