1preserved lemonRinse each piece of lemon to remove the salty brine. Then scoop out the pulp and chop up the skin.
1/2cupfresh flat-leaf parsleychopped
1-1/4cupPearl or Israeli Couscous
1/4tspground black pepper
Cook the couscous according to the directions on the package.
While the couscous is cooking, finely mince the preserved lemon peel and pulp. Add the lemon to a large bowl along with the parsley, butter, chopped apricots, cranberries, pistachios, pepper, and cinnamon.
When the couscous is done, drain it if necessary and add it to the bowl with the other ingredients, mix well. Can be served warm, cold or at room temperature.
If you have leftovers, store covered in the refrigerator for up to four days.
You can substitute orzo pasta or Moroccan couscous for the Pearl or Israeli couscous. You can also substitute almost any type of grain like rice, quinoa or barley for the couscous.
You can also substitute roasted pine nuts, pecans, slivered almonds, etc. for the pistachios.
You can substitute any dried fruit or combination of dried fruits like raisins, pineapple or cherries for the dried apricots and cranberries.
If you are looking for a substitute for preserved lemon, according to Chowhound, "You can thinly slice a fresh lemonand then sauté it over low heat with little olive oil, a few pinches of salt and sugar until the rinds are very soft. Cool slightly and then chop."