Lemon couscous with roasted vegetables (Kesksou bil laymoun) from Flavors of Morocco: Delicious Recipes from North Africa by Ghillie Basan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chicken tagine with preserved lemons, green olives, and thyme (Tajine djai bi zaytoun wal hamid)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MsMonsoon on August 15, 2021

    Didn’t have tiny eggplants so cut up a globe. The vegetables with the garlic and ginger (I used extra) were tasty but there wasn't much “roasting oil” left, which is meant to be drizzled over the dish once on the serving platter. I had made some preserved lemons a couple months ago. My first attempt so I don’t know if they’re supposed to retain the strong saltiness after rinsing or not. But it was good mixed in with the couscous. My veggies weren’t very salty so the preserved lemon provided a nice bit of briny tartness.

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