Culinary Caravan's March Recipe of the Month

Moroccan Couscous with Preserved Lemons (serves 8 - 10)

2 tbspextra virgin olive oil
1medium Spanish onion, finely diced
1/2 cupcelery, finely diced
3cloves garlic, minced
1 tspfresh ginger, minced
1 tspEACH red pepper flakes, ground turmeric and cinnamon pinch of saffron
1/2 cupfinely chopped preserved lemon rind (homemade or store bought)
1/2 cupseedless raisins or slivered dried apricots
2 cupsmedium grain couscous
2 cupschicken stock

In heavy bottomed sauté pan over medium heat add oil and onion and sauté until translucent (about 5 minutes).

Add garlic and ginger and cook 1 minute.

Add red pepper flakes, turmeric, cinnamon, chopped preserved lemon, raisins (or apricots), and couscous and stir-fry for 3-5 minutes.

Add chicken stock. Stir to combine evenly. Cover with tight fitting lid, reduce heat to lowest setting and cook 5 minutes. Remove lid and toss lightly with a fork.

Sprinkle with chopped coriander if desired.

Serve warm "moulded" on mixed salad greens or spoon into Belgium endive leaves and serve as an appetizer.

To mould couscous: Using a 1/2-cup measure, spoon in warm cooked couscous, tightly packing it as you would measuring brown sugar. Invert moulded couscous in center of dressed salad greens.

Preserved Lemons (Makes 5)

Wash and dry 6 lemons (organic is best). Quarter lemons lengthways, to within 1/4 inch of top and bottom.

Spoon 2 tsp. course salt (also know as pickling salt) into each lemon and reshape.

Place lemons inside a sterilized 4-cup mason jar. Add 2 cinnamon sticks, 2 bay leaves, 1 tsp. black peppercorns and 1 tsp. ground turmeric.

Fill jar with 2 cups fresh lemon juice, or to cover. Place lid on jar; shake gently. Refrigerate, turning and gently shaking jar every few days for at least 1 month or up to 2 months.

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