Couscous with Preserved Lemon and Olives
Quinoa & CouscousMoroccanEasy

Couscous with Preserved Lemon and Olives

From the MyKitchenBank Kitchen

Fluffy steamed Moroccan-style couscous tossed with salty-tangy preserved lemon rind, buttery green olives, toasted almonds and a big handful of fresh cilantro. A bright side for roast chicken, lamb or grilled fish.

Prep
20 min
Cook
25 min
Wait
10 min
Total
55 min
Makes
About 6 cups (6 side servings)
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Steps

Before you start
  • Use fine or medium-grain Moroccan couscous (not pearl/Israeli couscous or instant-only boxes with different directions).
  • Preserved lemons are salty, so do not add extra salt until you have tasted the finished couscous.
  • Set up a steamer (couscoussier or a pot with a fitted steamer basket or fine-mesh sieve) before you start.
  • Have a large rimmed tray or large wide bowl ready for fluffing the couscous. No oven is needed for this recipe; everything is done on the stovetop.

  1. Moisten the couscous

    • Put the couscous in a large wide bowl.
    • Stir the salt into 1 cup (240 ml) room-temperature water, pour it over the couscous and stir once.
    • Let it sit 5 minutes so the grains absorb the water and swell slightly.
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    Ready when: Water is fully absorbed and grains look damp but not pooled

    Tip: Using cool water keeps the grains separate; hot water makes them clump.

  2. Rub in oil

    • Drizzle 1 tablespoon olive oil over the couscous.
    • Rub the grains between your fingertips for 1–2 minutes, breaking up every clump, until the grains feel separate and lightly slick.
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    Ready when: No clumps remain; grains fall freely from your fingers

  3. Prep the flavorings

    • Thinly slice the shallot, mince the garlic, dice the rinsed preserved lemon rind, halve the olives and chop the cilantro.
    • Keep the cilantro separate from the lemon and olives, which go into the skillet later.
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    Tip: Discard the preserved lemon pulp; the rind carries the best flavor and less salt.

  4. Toast the almonds

    • Toast the slivered almonds in a dry 8-inch skillet over medium heat, shaking often, for 3–4 minutes.
    • Tip them onto a plate to stop the cooking.
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    Ready when: Golden at the edges and smelling nutty

    Tip: Almonds go from golden to burnt in seconds, so don't walk away.

  5. Soften the aromatics

    • In the same skillet, warm 2 tablespoons olive oil over medium-low heat.
    • Add the shallot and cook, stirring, 4–5 minutes.
    • Add garlic, cumin and turmeric and stir 30 seconds.
    • Remove from the heat and stir in the preserved lemon and olives.
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    Ready when: Shallot is soft and translucent; garlic is fragrant but not browned

  6. First steam

    • Bring about 1 inch (2.5 cm) of water (from the remaining 1 cup, adding more if needed) to a boil in the pot, making sure it doesn't touch the steamer insert.
    • Line the insert with a clean damp cloth or use a fine-mesh sieve.
    • Pile in the couscous loosely without pressing.
    • Cover and steam over medium heat for 10 minutes.
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    Ready when: Steam rises freely through the top of the grains and they are hot to the touch

    Tip: If steam escapes around the edges of the sieve, wrap a damp towel around the seam.

  7. Fluff and rest

    • Tip the couscous onto a large rimmed tray or back into the wide bowl.
    • Break up any lumps with a fork, then spread in an even layer and let it cool and dry for 5 minutes.
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    Ready when: Grains are dry on the surface and no longer sticky

  8. Second steam

    • Return the couscous to the steamer, cover and steam 5 minutes more over medium heat until fully tender, light and plump.
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    Ready when: Grains are tender with no hard center when bitten

  9. Toss and finish

    • Transfer the hot couscous to the large bowl.
    • Dot with the cold butter and fluff with a fork until melted.
    • Add the olive mixture, lemon juice, 1 tablespoon olive oil, most of the cilantro and almonds, and plenty of black pepper.
    • Toss gently with a fork.
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    Ready when: Grains are glossy, evenly flecked with lemon and olives

    Tip: Taste before adding any salt; the preserved lemon and olives are already very salty.

  10. Serve

    • Mound onto a platter and scatter the remaining cilantro and almonds over the top.
    • Serve warm or at room temperature.

Good to know

Tips
  • Rinse preserved lemon rind under cool water to control saltiness, then taste a tiny piece.
  • Rubbing oil into the grains and steaming twice is what gives light, separate couscous rather than gummy.
  • Don't press or pack the couscous into the steamer; steam needs room to pass through.
  • Add the lemon juice and herbs at the end so they stay bright.
Make ahead

Steam and fluff the couscous up to 1 day ahead and refrigerate. Reheat by steaming 3–4 minutes, then toss with the olive mixture, butter, lemon juice, cilantro and almonds just before serving.

Storage & reheating

Room temperature up to 2 hours. Refrigerate in an airtight container up to 4 days. Freeze up to 2 months (without cilantro and almonds). Reheat covered in a microwave with 1 tablespoon water per 2 cups for 1–2 minutes, or steam 3–4 minutes, then fluff and add fresh cilantro.

Substitutions
  • preserved lemon → Zest of 1 lemon plus ¼ teaspoon extra salt. Less complex and fermented in flavor, but still bright; taste and adjust salt.
  • pitted green olives (such as Castelvetrano or Moroccan cracked) → Kalamata olives. Deeper, wine-like flavor and darker color.
  • slivered almonds → Pine nuts or pistachios. Toast the same way; pistachios add color.
  • fresh cilantro → Flat-leaf parsley or a mix of parsley and mint. Milder, fresh herbal flavor.
couscousmake-aheadmoroccanolivespreserved lemonside dishsteamedvegetarian

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