Preserved Lemon Couscous Recipe

1. Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Finely chop peel (about 2 tablespoons). Set aside.

2. Melt butter in 2-quart saucepan on medium heat. Add onion; cook and stir 1 to 2 minutes or until softened. Add preserved lemon and bay leaves; cook and stir 30 seconds. Add water. Bring to boil.

3. Stir in couscous. Cover. Remove from heat. Let stand 5 minutes or until all of the water is absorbed. Remove bay leaves. Fluff couscous with fork. Sprinkle with almonds, if desired.Test Kitchen Tip: Preserved Lemons can be easily made at home. They can also be purchased in specialty food stores and Middle Eastern markets.