Israeli Couscous with Preserved Lemons and Herbs

Using Alexandra's Israeli Couscous


250g Alexandra’s Israeli Couscous

500mls chicken or vegetable stock

1 red onion, finely chopped

A large handful of chopped herbs including _mint, coriander and parsley

½ cup pine nuts, toasted

The peel of ½ a preserved lemon, or the zest _of 1 lemon

The juice of 1 large lemon

Olive oil

  1. Add 250g of Alexandra’s Israeli Couscous to 500mls of boiling chicken or vegetable stock. Stir occasionally for 10 minutes or until cooked.

  2. Meanwhile, fry the onion in a tablespoon of olive oil until soft and remove from the heat. Drain any remaining liquid from the couscous and place in a large bowl.

  3. Toss through the onion, herbs, toasted pine nuts and lemon.

  4. Season with salt and pepper and stir through 2-3 tablespoons of olive oil. Serves 4 as an accompaniment to a main meal.