I am making a Moroccan feast for my birthday dinner. A tajine is frequently served over a bed of couscous. I decided that my vegetable tajine needed a lemon couscous. I looked at several recipes, but they all seemed very shy with the lemon juice.
Karl’s Lemon Couscous
2 Tbs. butter (or olive oil for Vegan)
2 cloves garlic, minced
½ tsp. turmeric
1 cup Chicken stock or water
4 Tbs. fresh lemon juice, separate uses
1 tsp. lemon zest
½ tsp. Kosher salt
1 cup plain couscous
¼ cup flat-leafed parsley, minced
1. Melt the butter in a medium sauce pan over medium high heat.
2. Sauté the garlic for one minute, until fragrant.
3. Stir in the turmeric and cook for 15 seconds more.
4. Add the liquid, two tablespoons of lemon juice, the zest and salt.
Tip: If you are preparing many dishes, you can put this dish on hold at this point for up to an hour. Couscous cooks very quickly with no pot watching. You should finished this dish off just before serving.
5. Bring the pot to a boil and stir in the couscous.
6. Cover the pot and remove it from the heat.
7. Let the pot stand, untouched, for five minutes.
8. Fluff the couscous and stir in most of the parsley and the remaining lemon juice.
9. Transfer the couscous to a serving bowl and garnish with the remaining parsley.