It's insanely easy and quick to prepare perfect couscous every time. Just remember: 1 cup of couscous to 1 cup of boiling liquid. To jazz it up, add preserved lemons.
Cut the preserved lemons into bite-sized pieces and put them into a pot with the couscous. Pour an equal amount of boiling stock overtop. (If we don't happen to have stock on hand, we use chicken stock powder and boiling water.) Cover and let sit for 5 minutes to allow the couscous to absorb the liquid. Fluff with a fork and serve immediately.
These lemons, too, are ridiculously easy to prepare were preserved with lemon juice and coarse grey seasalt from Brittany.
