Everyday Style & Recipes. Est. 2010
I never really liked couscous as a kid. It always tasted really bland and just didn’t look as appetizing as rice or pasta. This couscous, however, tasted great and was super easy to make. It was spicy and sweet and made a good side for the Moroccan tagine I made today.
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Preserved lemons take some time to make but they add a very unique flavor to recipes. I have been wanting to make a Moroccan Chicken Tagine for a long time and I was excited to see that these lemons turned out really well. I didn’t know what to expect–I honestly thought that the lemons would get rotten and moldy. After about 4 weeks, the pith of the lemon darkened so I knew they were ready to try out. Some recipes recommend an even longer time to preserve so I was a bit early. It’s kind of hard to describe the flavor. It’s still very lemony but the most surprising thing was that the bitterness mellowed a lot so you can eat the rind. I stuck with plain lemons, but you can add spices like cloves, coriander seeds, peppercorns, cinnamon sticks, or bay leaves.
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Harissa is a chili paste used in a lot of North African foods. It is usually added to couscous, soups, and meat dishes. You can use any kind of chili depending on how spicy you would like the paste to be. I used Arbol chilis which are on the spicy side but you can use serrano, ancho, or guajillo chilies for a milder flavor. I don’t have a food processor so I ground up the garlic and chilies very finely in order to form a paste–and it still turned out pretty chunky. I am excited to try this out on the Moroccan tagine I will be making soon!
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