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Ingredients
ScaleNo serving count in the source — scale by factor
- couscous, quick-cooking1 box
- chicken broth2 3/4 cup
- lemon juice, freshly squeezed1/4 cup
- hot pepper paste2 tbsp
- salt1 1/2 tsp
- ground coriander, freshly ground1 1/2 tsp
- ground cumin, freshly ground1/4 tsp
- olive oil
- preserved lemon wedges4 wedge
- bay leaves2
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Combine liquids in a bowl. Set aside.
Heat a large pot over medium high heat. Pour some oil into the pot and add couscous. Sauté until couscous is slightly browned.
Add liquid mixture and remaining ingredients. Bring to a boil, cover, remove from the heat, and set aside, 5 minutes or until couscous is tender and all liquid has been absorbed.
Open pot and fluff couscous thoroughly with a fork or chopsticks. Serve immediately with lamb.
