Preserved lemon and almond cous-cous

Yield: 4 servings

Measure Ingredient
10 ounces Cous-Cous
2¼ cup Water
3 tablespoons Olive Oil
1 \N Rutabaga; peeled, cut into a square and diced
½ \N Bulb Fennel; diced
6 \N Shiitake Mushrooms; sliced
1 tablespoon Fennel Seed; ground
½ tablespoon Curry Powder
1 tablespoon Roasted Coriander; ground
3 \N Tomatoes; seeded and diced
5 \N 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
\N \N Salt
\N \N Pepper

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

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