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.