COUSCOUS WITH CANDIED LEMON
Instructions:
- FOR THE CANDIED LEMON
- 3/4 cup granulated sugar
- 1 small lemon, preferably organic, very thinly sliced and seeds removed
- First candy the lemon. Mix the sugar with 2/3 cup cold water in a heavy saucepan and bring to a boil over medium heat. Add the lemon slices. Reduce the heat so the liquid is barely simmering and cook for 40 minutes to 1 hour until the slices are soft and syrupy.
- Meanwhile, put the couscous in a large bowl and whisk in the stock. Cover tightly with plastic wrap and leave in a warm place for at least 30 minutes, whisking several times. Put the raisins in a small bowl, cover with warm water, and leave to soak.
- Remove the lemon slices from the syrup. When cool enough to handle, chop into small pieces. Drain the raisins and chop roughly.
- Fluff up the couscous. Add about one-third of the chopped lemon along with the raisins and pistachios, and mix well. Serve at room temperature, or warm through in a bowl set over a pan of simmering water for a few minutes. Before serving, stir in the cilantro and dressing, then check the seasoning and add more candied lemon if you like.