Lemon-Pistachio Israeli Couscous

• Vegetarian

• Produce

  • 1/2 cup Dried fruit
  • 1/2 cup Flat leaf parsley, fresh
  • 1 Preserved lemon

• Pasta & Grains

  • 1 1/4 cups Israeli couscous

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/4 tsp Cinnamon, ground
  • 3/4 tsp Sea salt or kosher salt

• Nuts & Seeds

  • 1/2 cup Pistachios, unsalted

• Dairy

  • 2 tbsp Butter, salted or unsalted

Found on epicurious.com

Description

Ingredients

• 1 preserved lemon
• 1/2 cup (30g) chopped fresh flat-leaf parsley
• 2 tablespoons salted or unsalted butter, at room temperature
• 1/2 cup (80g) diced dried fruit (any combination of cherries, cranberries, apricots, prunes, or raisins)
• 1/2 cup (65g) unsalted (shelled) pistachios, very coarsely chopped (almost whole)
• 3/4 teaspoon sea salt or kosher salt
• 1/4 teaspoon ground cinnamon
• 1 1/4 cups (225g) Israeli couscous or another small round pasta
• Freshly ground black pepper

Directions

• Preparation 1. Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon. 2. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve. Reprinted with permission from My Paris Kitchen: Recipes and Stories by David Lebovitz. Copyright © 2014 by David Lebovitz; photographs copyright © 2014 by Ed Anderson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company, New York. DAVID LEBOVITZ has been a professional cook and baker for most of his life; he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and turned davidlebovitz.com into a phenomenally popular blog. He is the author of six books, including The Perfect Scoop, Ready for Dessert, The Great Book of Chocolate, and a memoir called The Sweet Life in Paris, and he was named one of the Top FIve Pastry Chefs in the Bay Area by the San Francisco Chronicle. David has also been featured in Bon Appétit, Food & Wine, Cook's Illustrated, the Los Angeles Times, the New York Times, Saveur, Travel + Leisure, and more.

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