Couscous Stuffing With Apricots And Pistachios

Ingredients

• 2 tablespoons butter
• ½ small onion, finely chopped
• 1 ½ cups chicken stock or broth
• ½ cup finely chopped dried apricots
• Hide ingredients for (1 tablespoon chopped Salt-Preserved Lemons) 1 (1 tablespoon chopped Salt-Preserved Lemons) (opens in new tab) (1 tablespoon chopped Salt-Preserved Lemons)
  • 2 pounds lemons
  • ⅓ cup (45g) Diamond kosher salt
  • Lemon juice to cover

  Sub-recipe steps

  1. Wash, dry, and set in a 200°F oven for 5 minutes to dry thoroughly: 2 pounds lemons
  2. Measure: ⅓ cup (45g) Diamond kosher salt
  3. Spoon 2 tablespoons of the salt into a sterilized wide-mouth quart jar. Roll the lemons on the counter to release their juice. Quarter a lemon lengthwise, stopping ½ inch from the bottom so the quarters fan out but remain attached at one end. Gently open the lemon and sprinkle the 8 cut surfaces with ½ teaspoon salt. Carefully squeeze the lemon juice into a bowl. Close the lemon and pack into the jar. Continue with the remaining lemons, sprinkling each layer with 1 ½ teaspoons salt. Pour the lemon juice into the jar. If the juice does not cover all the lemons in the jar, add: Lemon juice to cover
  4. Leave a ½-inch space at the top of the jar. Force out air bubbles by sliding a narrow spatula between the lemons and the side of the jar. Be sure the lemons are still covered with liquid and there is only ½ inch headspace. Wipe the rim of the jar. Fold a square of plastic wrap to make 4 layers and place over the top (this will protect the jar ring and lid from corrosion), then tightly cap the jar. Place the jar on a saucer and leave in a warm place for 1 month.
  5. Each day, turn the jar upside down to redistribute the salted juice. After the curing period, refrigerate or keep in a cool, dry place for up to 1 year.
  6. To use, remove lemons from the jar as needed with clean dry tongs, rinse them, and discard the inner flesh. Use only the peel.
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of ground cinnamon
• Pinch of ground ginger
• 1 cup quick-cooking couscous
• ½ cup chopped pistachios, whole pine nuts, or slivered toasted almonds
• ¼ cup minced parsley