Cooking from Scratch
The other day, someone asked why we don’t make more dishes that involve couscous. To which we could only reply, “We don’t know. We just don’t. We don’t even think much about couscous.” Now, all you couscous lovers out there are probably thinking that we’re missing out on something great, and, perhaps, we are, so we decided to find out.
We’d seen this recipe in several books over the years, and, while we thought it was interesting enough to keep the recipe, we were never sure that we’d actually try it. We never really have a bunch of lemons all at once. Instead, we tend to buy them one or two at a time as we need them. Plus, we have no idea what these preserved lemons will taste like, so we didn’t want to buy lemons just to try it out. Then, when we had visitors last month, they left us with a bunch of fresh lemons; rather than make lemonade, we made preserved lemons.