Preserved Lemon And Vegetable Couscous - cooking recipe

Ingredients

3 cups chicken, beef of vegetable stock
8 oz winter squash, diced
7 oz zucchini, diced
2 tbsp olive oil
14 oz couscous
2 tbsp diced preserved lemon or lemon rind
None None lemon juice, to taste

Preparation

Bring stock to a boil in a large saucepan over medium heat. Add squash and zucchini. Simmer, covered, for 5 mins, or until vegetables are just tender.
Stir oil and couscous into stock and vegetables. Remove from heat and set aside, covered, for 5 mins.
Add preserved lemon and fluff up couscous with a fork. Add lemon juice to taste. Season then serve.