sf > wrote:

>On Tue, 24 Feb 2009 05:01:52 +0000 (UTC),

>>Very easy: cous-cous with preserved lemon, and any other
>>ingredients (spring onions, leeks, tofu, garbanzo beans,
>>carrots...). And a dollop of harissa on top. The preserved
>>lemon is important.

>I *need* to try preserving lemons...

It's pretty easy. All you need is lemons, salt, and a jar.
My sweetie makes these from Paula Wolfert's recipe:

http://www.epicurious.com/recipes/fo...d-Lemons-15336

Using Meyer lemons of course.

> Cous-cous is easy enough. I have no idea what harissa is.

It's a pepper paste. Look for rose harissa. It has rose petals
in it. It's some of the best stuff imaginable.

Steve