Here is the first of hopefully several posts that utilize those cured lemons I was raving about. This recipe is really a kitchen sink kind of recipe that is perfect for using up any leftover vegetables you may have wilting away in the fridge just begging to be made use of. I used broccoli raab and roasted beets since that was what I had but anything would be nice, zucchini, asparagus, peas or you can make it more substantial with some chickpeas. If you don’t want to take the time to cure your own lemons, it’s pretty easy these days to find preserved lemons in most upscale grocery stores. I would encourage you to cure your own since it’s dead simple and only takes a couple of days before they are ready, but if you get the urge and don’t have the time feel free to substitute preserved or even fresh lemon juice and zest instead, you may just want to increase the salt a little. This is just the kind of thing I turn to when I don’t feel like a leafy salad but want something healthy and fresh. Hope you enjoy it!
Lemon Couscous
serves 4-6
Ingredients:
- 1 cup couscous
- 1 cup water or stock
- 1 teaspoon salt
- 1 bunch broccoli raab trimmed and cut into 1 inch pieces
- 1 teaspoon olive oil
- 2 roasted beets peeled and cut into 1/4 inch dice*
- 1 tablespoon cured lemon, rinsed and finely chopped
- 1 teaspoon sherry vinegar
- 1-2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- salt and pepper to taste
Method:
Bring the water or stock to a boil with the salt then stir in the couscous, take off the heat, cover and let steam for 10 minutes.
Meanwhile heat 1 teaspoon of olive oil in a medium skillet until hot and then add raab. Season with salt and pepper and cook for 2-3 minutes until tender but still with a little bite. In a small bowl combine the lemon peel, vinegar, honey and extra virgin olive oil, season with salt and pepper.
To assemble take the lid off the couscous, fluff with a fork add the raab and pour half the dressing over the couscous, mix well and taste, you may need to add more salt if the flavors aren’t popping. Mix the rest of the dressing with the beets and scatter over the top.
To roast beets: Pre-heat the oven to 375 degrees. Place the beets on a large piece of aluminum foil and sprinkle with a drizzle of olive oil, salt and pepper and fold the foil into a packet. Roast the beets for 25-50 minutes depending on their size. Let them cool slightly and then peel the skins off with your fingers or a small paring knife. (Beware that the beets with stain your skin, use a paper towel to rub the skins off if don’t want red fingers)
