Preserved lemon and almond cous-cous
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Cous-Cous |
| 2¼ | cup | Water |
| 3 | tablespoons | Olive Oil |
| 1 | Rutabaga; peeled, cut into a square and diced | |
| ½ | Bulb Fennel; diced | |
| 6 | Shiitake Mushrooms; sliced | |
| 1 | tablespoon | Fennel Seed; ground |
| ½ | tablespoon | Curry Powder |
| 1 | tablespoon | Roasted Coriander; ground |
| 3 | Tomatoes; seeded and diced | |
| 5 | Green Onions; sliced | |
| 2 | tablespoons | Preserved Lemon; diced |
| 2 | tablespoons | Mint; roughly chopped |
| 2 | tablespoons | Basil; roughly chopped |
| ¼ | cup | Sliced Toasted Almonds |
| 3 | tablespoons | Lemon Juice |
| Salt | ||
| Pepper | ||
Directions
Heat olive oil in a sauce pot. SAute diced rutabaga, fennel and mushrooms. Add fennel seed, curry powder and coriander. Add water and bring to a simmer. Add cous-cous. Turn off heat and let site covered for 5 minutes. Fold in diced tomato, green onion, preserved lemon, toasted almonds, herbs and lemon juice.
Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA