My own Salted Lemon Couscous

A good few months ago I did up two big jars of Moroccan Salted Lemons as a bit of an experiment and finally they are ready! Imagine the scene when Doctor Frankenstein wakes his monster for the first time. It was nothing like that.
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The first thing that I noticed when I opened the jar was the smell. It smelled not like any lemon I had ever experienced before. It was more like stewed fruit. Sweet and fragrant but with a warm spicy twang. The cinnamon and bay had clearly done their work.
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Taking them out they had turned dark, and almost rusty in colour. The preserving liquid was now thick. Clearly the sugar and juice from the lemons has been brought out to create a silky syrup. I have always thought that there was something familiar about preserved lemons. Like something that I used to have a child. My sister thought the same but we still couldn’t figure it out. If you ever figure it out, do let me know.
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I aim to do a fair few recipes with these bay boys over the next few weeks so keep an eye out. Firstly though, a basic grilled vegetable and preserved Lemon couscous.

300g Couscous
1 Courgette
Half a Red Pepper
1 Red Chilli
Small handful of sultanas
A Quarter of a Preserved Lemon
2 Spring Onions
Small bunch of Coriander
2 Radishes

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-Get a griddle pan onto a high heat and boil the kettle.
-First slice your courgette into 1cm slices. I do them diagonally so they look a bit more interesting.
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-Place the slices of courgette onto the griddle pan and grill off for about two minutes on each side.
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-While they are cooking, place the couscous into a large bowl.
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-Cover over by 1cm with boiling water.
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-Flip the courgettes over. They should be starting to colour nicely.
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-Chop up the radishes, spring onions, sultanas and preserved lemons. Add these all into the bowl with the couscous.
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-Take off the courgettes.
-Half and deseed the red chilli and the pepper.
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-Place the halved chilli and the red pepper onto the griddle pan.
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-Again about two minutes per side is perfect for these.
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-Finely slice coriander leaves.
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-When the chilli and pepper are cooked, remove them a chopping board and then chop them up a bit.
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-Add the courgettes, the chilli, the pepper and the coriander leaves into the large bowl.
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-Add a few tablespoons of olive oil and mix everything together. Taste it and see if it needs more seasoning or lemon. Maybe a little extra chilli if you are feeling adventurous and you are good to go.

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