Couscous Salad Timbales, Meyer Lemon Confit
Zucchini, Peas, Garbanzo Beans, Roasted Almonds
Scallion, Mint, Parsley, Crushed Red Pepper, Lemon Olive Oil Dressing
This is the first of many sunny recipes using Meyer Lemon Confit. On March 7th I tucked a jar of fresh Meyer lemons (submerged in sugar and salt) in my basement refrigerator. Now, three months later, I have this intense Meyer lemon confit which is enlivening our salads, pasta, fish, and all sorts of dishes.
Couscous Salad Timbales Recipe
Dice one medium zucchini, sauté in olive oil. Season with salt and pepper. Remove from heat.
Slice 2 scallions, chop 2 springs fresh mint and a handful of parsley.
Cook 2 c. couscous, fluff with a fork. Let come to room temperature.
Add 2/3 c. chopped roasted almonds.
Microwave 1 c. frozen peas with 1/4 c. water for 3 minutes. Drain, reserving the liquid.
Add peas plus 1 c. garbanzo beans to the zucchini.
To the pea liquid add 3 T. lemon juice and 3 T. olive oil. Mix then pour dressing over couscous.
Dice sliced preserved Meyer lemon rind.
Read How to Make Meyer Lemon Confit in my previous post here.
Add vegetable mixture, herb mixture, and diced preserved lemon to the couscous. Toss.
Season to taste with sea salt, black pepper, and crushed red pepper.
Serve couscous salad at room temperature.
To make timbales lightly coat the inside of a ramekin with olive oil.
Add the couscous salad and press into shape with the back of a spoon.
Invert the ramekin onto a salad plate.
Serve with a drizzle of olive oil, a squeeze of lemon juice, and preserved lemon strips for garnish.
This terrific recipe is adapted from BKLYN Larder. I serve their salad shaped as a timbale for a jazzy presentation. I added the precious preserved lemon for a sweet-salty-lemony high note, and added garbanzo beans for another layer of flavor, texture and fiber.