Name: Preserved lemon and vegetable couscous
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6
Ingredients: 3 cup (750ml) chicken, beef of vegetable stock; 220 gram pumpkin, diced; 200 gram zucchini, diced; 2 tablespoon olive oil; 2 cup (400g) couscous; 2 tablespoon diced preserved lemon or lemon rind; lemon juice, to taste

Preserved lemon and vegetable couscous

Serves 6

Prep

Cook

Total

10M

Skip to Recipe

Ingredients

3 cup (750ml) chicken, beef of vegetable stock

220 gram pumpkin, diced

200 gram zucchini, diced

2 tablespoon olive oil

2 cup (400g) couscous

2 tablespoon diced preserved lemon or lemon rind

lemon juice, to taste

Method

1.Bring stock to boil in a large saucepan on medium heat. Add pumpkin and zucchini and simmer, covered, 5 minutes, until vegetables are just tender.

2.Stir oil and couscous into stock and vegetables. Remove from heat and set aside, covered, 5 minutes.

3.Stir through preserved lemon and fluff up couscous with a fork before serving.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%