Stir in the garlic and preserved lemon peel.
Stir the couscous
br>Place a dollop of Preserved Lemon Dressing on a plate and
adle or 2 of stock, preserved lemon, crabmeat, butter, parmesan (if using
For the preserved lemon dressing, combine olive oil, preserved lemon, spring onion, lemon juice, honey and chili flakes in a large serving bowl. Season to taste. Set aside.
Combine lobster and olive oil in a bowl and season to taste. Heat a large frying pan over medium-high heat. Cook lobster meat, turning occasionally, for 3 mins, or until seared and just cooked through. Chop roughly.
Add remaining ingredients to bowl with dressing. Add lobster meat and pan juices and toss gently to combine. Serve immediately.
Squeeze lemon into large bowl of iced water, then drop in squeezed wedges. Using a mandoline or knife, finely slice fennel bulbs and celery and place in lemony water to prevent discoloration.
Whisk vinegar, oil, honey and chives in a large bowl. Season with white pepper.
Drain fennel and celery, discarding lemon. Add to vinegar mixture, along with preserved lemon peel and fennel fronds. Toss to coat. Cover with plastic wrap.
Refrigerate for 1 hour. Taste before seasoning as preserved lemon can be quite salty.
In shallow pan, add the couscous.
Bring water to a simmer and pour over the couscous.
Cover and let sit until all of the liquid as evaporated, about 5 minutes.
In a small sauti pan, melt the butter over medium heat.
Add the onions.
Season with salt and pepper.
Sauti for 1 minute.
Stir the onions, pine nuts, preserved lemons and parsley into the couscous and serve.
b>PRESERVED LEMON VINEGRETTE:.
In a small bowl, combine the lemon juice, garlic, preserved lemon
up chives, 1/4 cup preserved lemon, and Champagne vinegar together in
Add the sliced preserved lemon and green olives. The lemon is sour and
Combine cheese, cilantro, 2 tbsp oil and 1 tbsp lemon juice in a small bowl. Heat a large frying pan over medium heat. Cook cheese until browned on both sides.
Combine avocado with remaining lemon juice and olive oil in a medium bowl. Add preserved lemon and fennel and toss gently to combine. Season.
Serve cheese topped with salad.
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.
br>Meanwhile, combine tomato, preserved lemon, dill and lemon-infused oil. Season. Add
garlic, saffron, turmeric, diced preserved lemon and a cup of water
Boil, steam or microwave peas until tender.
Meanwhile, to make the yogurt dressing, whisk yogurt and vinegar until combined. Set aside.
Cook orzo in boiling salted water until al dente. Drain.
Meanwhile, heat olive oil in a large frying pan over medium heat. Cook garlic and celery, stirring, until celery softens slightly. Stir in chickpeas, preserved lemon, olives, orzo and peas. Transfer to a large serving bowl. Sprinkle with cheese and drizzle dressing over top.
Heat olive oil in a large frying pan. Sear chicken over high heat for 15-20 mins, until cooked. Set aside. Reduce heat to medium and add onions and garlic. Cook for 5 mins, until softened. Add saffron, cinnamon, honey, chicken stock and preserved lemon. Bring to a boil, stirring. Return chicken to pan, reduce heat and simmer, uncovered, for 15 mins, until sauce thickens. Add olives and cook for another 5 mins. Season.
Serve chicken ladled over hot couscous tossed with chickpeas and mint.
oarsely.
Combine spinach, chicken, preserved lemon peel, 1 egg, breadcrumbs, Cheddar
Preheat grill.
Season each fish cavity and fill with shallot, chervil and butter. Rub the outside with 1/2 the olive oil. Season and secure to close. Grill for 6-7 mins per side.
Meanwhile, drizzle fennel with remaining olive oil. Season. Grill for 8-10 mins, until just tender, turning occasionally. Transfer to a serving platter and sprinkle with preserved lemon and reserved fennel fronds. Drizzle with extra-virgin olive oil.
Sprinkle chervil over fish. Serve with fennel.
he honey, harissa, olives and preserved lemon.
Season to taste with
f the herbs, olives and preserved lemon. Bring to a simmer then
nd onions.
Top with preserved lemon wedges then cover tajine with