Ingredients

• 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

Instructions

1. 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.

2. 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.

3. 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.

4. Preserved Lemons:.

5. 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.