Pearl Couscous with Dill, Olives & Preserved Lemon

Fresh dill from the farmer's market is the key to this cool couscous dish, brightened by citrus. Pairs perfectly with a buttery halibut, cod, bass, haddock. Simple preparation, can be made ahead of time and refrigerated. Preserved lemon can be found in jars near the olive oil, olives section in your grocery store (you can also make your own). It's a great way to bring brine, acidity and aromatics to a dish.

Ingredients

Pearl Couscous - 1/2 cup

Preserved Lemon - 1/2 - chopped

Green Olives - pitted, 3-4, chopped

Dill - 2 large handfuls, chopped

Artichoke hearts - 2-3 chopped

Olive Oil - 2 Tbsp

Salt, Black Pepper

1/2 Lemon- juiced

Shallot (optional) - 1 small shallot - diced

Garlic (optional) - 1 clove - minced

Steps

Pearl couscous can be prepared like pasta, boiled in salted water and strained, or like rice, covered/steamed until the liquid is evaporated. In some cases, you can toast the couscous before adding liquid to lock in a nutty taste.

In the case of boiling, strain when fork tender/ al dente, set aside in a glass bowl. After about 5 minutes, add a Tbsp of olive oil and blend in to avoid sticking. Refrigerate.

To really hit this recipe, you need to add a lot of dill. It may appear like a lot when you're chopping, but it dissipates in the couscous, so don't be shy!

Once cooled, simply add the chopped ingredients, salt, black pepper and another Tbsp of Olive along with the lemon juice (or to taste).

Serve, or refrigerate and serve later!

https://www.lemonpantry.com/post/arctic-char-over-lentils-dandelions