Preserved Lemon Couscous Salad with Marcona Almonds

INGREDIENTS

• 1 tablespoon olive oil

• 2 cloves of garlic, minced

• 1 cup pearl couscous

• 1 ⅓ cups vegetable broth

• 2 tablespoons preserved lemon, minced

• 3 Medjool dates, finely chopped

• 2 tablespoons parsley, finely chopped

• ⅓ cup Mariani Marcona Almonds

• Juice of ½ a lemon

• Salt and pepper, to taste

• Optional: pomegranate seeds, for garnish

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INSTRUCTIONS

1. Heat olive oil in a saucepan over medium heat.  Add the garlic and saute for 2 minutes, until fragrant.

2. Add the couscous to the saucepan and stir it together with the garlic and oil until coated.

3. Add the vegetable broth, preserved lemon, and dates.  Bring to a simmer.  Simmer for 8-10 minutes, until the broth has all been absorbed and the couscous is al dente.

4. Remove from heat.  Stir in the parsley, almonds, lemon juice, salt, and pepper.  Garnish with pomegranate seeds if desired.