Preserved Lemon and Almond Couscous

2 tablespoons olive oil
• 3 rutabaga, peeled, cut into a square and diced
• 1/2 fennel, diced
• 6 Shiitake mushrooms, sliced
• 1 tablespoon fennel seed, ground
• 1/2 tablespoon curry powder
• 1 tablespoon roasted coriander; ground
• 2 1/4 cups water
• 10 ounces couscous
• 3 tomatoes; seeded and diced
• 5 green onions; sliced
• 2 tablespoons preserved lemon, diced
• 2 tablespoons mint, roughly chopped
• 2 tablespoons basil, roughly chopped
• 1/4 cup sliced toasted almonds
• 3 tablespoons lemon juice
• Salt and freshly milled black pepper to taste.

Method

Heat olive oil in a heavy sauce pot. Saute diced rutabaga, fennel and  mushrooms. Add fennel seed, curry powder and coriander. Add water and bring to a simmer. Add couscous. Turn off heat, cover and allow to sit for five minutes. 

Fluff couscous with a fork.  Stir in tomato, green onion, preserved lemon, toasted almonds, herbs and lemon juice.  Season to taste with salt and pepper. Ready to go.

Serves: 4 - 6

Contributor: Pat Ciesla

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