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2 ½ cups pearl couscousSalt and freshly ground black pepper3 tablespoons unsalted butter, room temperature, cut into small pieces
For non-instant couscous, place the couscous into a large bowl. Fill a stock pot or large pasta pot 3/4 of the way with water. Bring water to a boil. Pour the couscous into the boiling water and stir. Cook for 7 to 8 minutes until the couscous is tender. Drain the couscous and toss with salt and butter until the butter melts.Serves 6LEMON-INFUSED PEARL COUSCOUS
1 tablespoon freshly grated lemon zest1 tablespoon lemon juice
At the end, when you add the salt and butter, add the lemon zest and lemon juice and toss together.
HERBED PEARL COUSCOUS
¼ cup finely snipped fresh chives2 tablesppons fresh chopped Italian parsley1 teaspoon fresh chopped oregano1 teaspoon fresh chopped mint1 teaspoon fresh chopped thyme
At the end, when you add the salt and butter, add the herbs and toss together.PRESERVED LEMON PEARL COUSCOUS1 whole preserved lemonRemove the flesh from the preserved lemon and discard. Rinse the preserved lemon under water and pat dry. Dice the preserved lemon into 1/8-inch pieces. Serves 6At the end, when you add the salt and butter, add the preserved lemon and toss together.
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