Yikes, Blogger seems to have "disappeared" this one too. Please excuse any weirdness.
Ok, so chermoula is one great way to use the preserved lemons I wrote about earlier. It's another North African spice paste, especially good for grilling fish, but great on vegetables too. I know, preserved lemons have been all over the food blog world lately, and still not many people have recipes to use them. And the zucchini-pistachio couscous - divine. It makes me like zucchini and couscous more than I've ever liked either one before. Must be the pistachios. Have I mentioned that pistachios make everything better? I'll admit, this is adapted from a Rachael Ray Everyday recipe, but she didn't use pistachios in her couscous or preserved lemons in her chermoula.
2 garlic cloves
1 small bunch fresh cilantro or parsley
1/2 preserved lemon
1 tsp ground cumin
1 tsp hot paprika or red chile powder
Small pinch of saffron (optional)
4 T olive oil
Salt to taste
Mince the garlic, cilantro and preserved lemon very finely, or puree in a food processor. Mix in remaining ingredients. Rub on fish or chicken pieces and grill, bake or fry as desired. I like to just pan-fry a fillet of Pacific cod about 2 minutes on each side.
1 small zucchini
1 tsp olive oil
1 cup couscous
1/4 tsp salt
1 cup water
1/4 cup shelled, chopped pistachios
Dice and saute the zucchini in oil until soft and lightly browned. Add salt, boiling water and couscous. Stir gently, and cover tightly for 5 minutes. Add pistachios and fluff with a fork.