Recipe courtesy of Emeril Lagasse
Print
Total:
12 min
Prep:
5 min
Cook:
7 min
Yield:
4 to 6 servings

Ingredients

  • 2 cups couscous
  • 2 cups water
  • 2 tablespoons butter
  • 1 cup finely chopped onions
  • Salt
  • Freshly ground black pepper
  • 1 cup pine nuts, toasted
  • 1 tablespoon finely chopped Preserved Lemons, recipe above
  • 1 tablespoon finely chopped fresh parsley leaves
Preserved Lemons:
  • 2 dozen medium size fresh lemons
  • Sea salt
  • 1 quart glass jar with lid

Directions

In shallow pan, add the couscous. Bring water to a simmer and pour over the couscous. Cover and let sit until all of the liquid as evaporated, about 5 minutes. In a small saute pan, melt the butter over medium heat. Add the onions. Season with salt and pepper. Saute for 1 minute. Stir the onions, pine nuts, preserved lemons and parsley into the couscous and serve.

Preserved Lemons:

Slice each lemon in half. In a mixing bowl, toss the lemons generously with salt. Place half of the lemons in the quart jar. Juice the remaining lemons and pour into the jar. Fill the jar to the top. Secure the lid and let sit in a cool dry place for at least 3 days. The lemons, can set longer and will keep in the refrigerator.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Donut Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Bakers Vs. Fakers

8pm | 7c

Extreme Cake Makers

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Extreme Cake Makers

2:30am | 1:30c

So Much Pretty Food Here