Lemon Pistachio Couscous 4.000

Deb Lindsey for The Washington Post

Book Report May 14, 2014

There's lots of color and texture in this side dish, and the bits of preserved lemon add a special touch.

Serve with lamb shanks and other kinds of braised meat.

Make Ahead: Preserved lemons are available at Mediterranean markets and at some Whole Foods markets.

Storage Notes: The couscous can be refrigerated for up to 3 days.

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; makes about 5 cups

  • 1 preserved lemon (see headnote)
  • 1/2 cup chopped flat-leaf parsley
  • 2 tablespoons unsalted butter, at room temperature
  • 1/2 cup diced dried fruit, such as a combination of dried cherries, cranberries, raisins, apricots and prunes
  • 1/2 cup roasted unsalted pistachios, lightly chopped
  • 3/4 teaspoon fine sea salt or kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1 1/4 cups plain dried Israeli (pearled) couscous
  • Freshly ground black pepper

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Trim the stem end from the lemon; cut the lemon into quarters. Scoop out the pulp and press it through a fine-mesh strainer into a mixing bowl to extract the juices; discard the pulp and seeds. Mince the rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt and cinnamon.

Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package directions. Drain it, then immediately add it to the bowl, stirring until the butter has melted and the ingredients are well blended. Taste, and season with pepper as needed.

Serve right away.

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Recipe Source

Adapted from "My Paris Kitchen: Recipes and Stories," by David Lebovitz (Ten Speed Press, 2014).

Tested by Bonnie S. Benwick.

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