Too hot to cook? Try using Co-op preserved lemon in…

 

Couscous with Asparagus and Preserved Lemon  I just came up with this today, as it uses a small pot of boiling water for all of 3 minutes.  When it is baking, steaming, broiling hot August day, 5 minutes can be a deal breaker for a boiling pot in the kitchen, right?  This simple recipe takes about 10 minutes.  You’ll need a cup of fine couscous, fresh lemon, preserved lemon, asparagus, olive oil, salt and pepper.   Add a cup of boiling water to a cup of couscous (extra fine) along with about 1/2 teaspoon salt, and cover. Put a small pot of salted water on the stove and set to a high boil.  Rinse asparagus (I had a bunch, about 8 ounces, of the skinny stalks) and stand on end on your cutting board, and cut off an inch from the bottom and discard.  When the water is at a boil, cut off an inch and put in the pot.  After a minute or less, cut off another inch and throw it in the pot, then another inch, then the last bit.  Let the last bit stay in the pot for just 30 seconds, then dump contents in a strainer and promptly rinse with cold water.  Add the juice of a small lemon, many generous grinds of black pepper, and a couple of tablespoons of olive oil to the couscous.  Mix well.  Take about a 1 1/2″ square piece of preserved lemon, discard the pulp, and thoroughly rinse the peel.  Finely mince the peel and add to the couscous, and mix well.   Add the drained asparagus and lightly toss.  Serve at room temperature, or refrigerate.  This is a fresh salad or side dish to have on hand.  Pair it with some cold broiled salmon for a simple, heart-healthy low-calorie meal.

Couscous with Asparagus and Preserved Lemon, served with cold broiled salmon

 

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5 thoughts on “Too hot to cook? Try using Co-op preserved lemon in…

  1. I made a version of couscous inspired by Susan’s recipe for dinner last night. Mike ate the left over grilled asparagus for lunch that I thought I was going to toss in, so I shredded some swiss chard from the garden, chopped some garden herbs (parsley, tarragon, oregano, basil) and threw them in the water with the couscous. Then I sauteed some finely chopped onions and garlic. I mixed it all together with meat from left-over crab legs, diced lemon pickles, lemon juice and olive oil. Served it at room temperature, as family members were arriving at different times. It was a hit over here.

    • The lower part of the asparagus stalk is tougher, so to get everything to a similar al dente stage, I add it starting from the bottom. The very top part is barely even blanched. It is also nice to use grilled asparagus – but too hot! This is quicker and cooler.

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