Serves 4 to 6
2 cups couscous
2 cups boiling chicken stock
1 teaspoon of curry powder
1 teaspoon finely diced preserved lemon
1 shallot, finely diced
3 tablespoons extra virgin olive oil
1/2 sun-dried cranberries
Sea salt and freshly ground pepper
1. Place couscous in a large bowl. Mix the hot stock with curry powder, preserved lemon, shallot, and olive oil. Stir and pour over couscous, add the cranberries and immediately cover. Let rest 10 minutes. Uncover and fluff with a fork. Season with salt and pepper to taste, and add more olive oil if necessary.
Variation: Barberries can be substituted for cranberries.