Israeli Couscous

8 servings

2 1/2 teaspoons fine sea salt

3 cups uncooked Israeli couscous

1 cup pine nuts

3/4 cup chopped Sicilian-style olives -- pitted

1 thinly sliced preserved lemon -- OR zest of

1 lemon

1/4 cup extra virgin olive oil

2 tablespoons 1/2 teaspoon

fresh lemon juice

freshly ground black pepper

Bring 6 ¾ cups water and 2 teaspoons of salt to a boil in a large saucepan.

 Add couscous, bring to a boil, cover and reduce heat. Cook for 12 minutes or until couscous is tender and liquid is nearly absorbed. Drain.

Toast nuts in a dry skillet over medium low heat until lightly browned and fragrant ~ 5 to 7 minutes.

Place couscous in a large bowl. Add the remaining 1/2 teaspoon salt, pine nuts, olives, and remaining ingredients. Toss well.