Recipes

Boil water in a medium saucepan.  Add couscous, bring back to a boil, cover and remove from heat.  Let rest for 7-10 minutes until water is absorbed.  Add olive oil and toss with a fork to combine and fluff couscous.  Put couscous in a serving bowl.  Toast pine nuts in a dry skillet for just a few minutes until golden.  Watch carefully and stir or shake pan so they do not burn.  Set aside to cool and then lightly chop.  Mince parsley and add to bowl with couscous.  Pour hot water, to just cover, over currants and raisins to plump them up.  After a few minutes, drain well and add to couscous.  Cut preserved lemon in half, scoop out flesh and finely mince the rind.  Add rind to couscous.  Press juice out of pulp with the back of a spoon and add to bowl along with the cinnamon and pine nuts.  Toss everything together thoroughly.  Taste for seasoning, adding salt or cinnamon if needed.  Serve at room temperature.