Cookbook:Moroccan Couscous

Ingredients

 * 1 box (10 ounces) quick-cooking couscous
 * 2 ¾ cups chicken broth
 * ¼ cup freshly-squeezed lemon juice
 * 2 tbsp hot pepper paste
 * 1 ½ tsp salt
 * 1 ½ tsp freshly-ground coriander
 * ¼ tsp freshly-ground cumin
 * Olive oil
 * 4 preserved lemon wedges
 * 2 bay leaves

Procedure

 * 1) Combine liquids in a bowl. Set aside.
 * 2) Heat a large pot over medium high heat. Pour some oil into the pot and add couscous. Sauté until couscous is slightly browned.
 * 3) Add liquid mixture and remaining ingredients. Bring to a boil, cover, remove from the heat, and set aside, 5 minutes or until couscous is tender and all liquid has been absorbed.
 * 4) Open pot and fluff couscous thoroughly with a fork or chopsticks. Serve immediately with lamb.