How to Cook the Perfect...
it was when i worked in new York with Daniel Boulud that i discovered how to make candied lemons. later, when Pétrus opened in london, i used the lemons to garnish duck. now i prefer to mix them into the couscous we serve with duck. they really add something special.
You Will Need
First candy the lemon. Mix the sugar with 150 ml cold water in a heavy saucepan and bring to the boil over a medium heat. Add the lemon slices. Reduce the heat so the liquid is barely simmering and cook for 40 minutes to 1 hour until the slices are soft and syrupy.
Remove the lemon slices from the syrup. When cool enough
to handle, chop into small pieces. Drain the raisins and chop roughly.
Fluff up the couscous, add about one-third of the chopped lemon with the raisins and pistachios, and mix well. Serve at cool room temperature, or warm through in a bowl set over a pan of simmering water for a few minutes. Before serving, stir in the coriander and dressing, then check the seasoning and add more lemon if you like.
Key to perfection
Couscous should be light and fluffy, with individual grains that have a nutty texture when you bite into them. there should be no lumps or clumps of couscous stuck together.
As you pour in the hot stock, whisk constantly to separate the couscous grains. they will then be free to absorb the stock during standing.
At the end of soaking, the couscous will have increased in volume and the grains will be swollen and plump. Stroke through them with a fork and separate any clumps with your fingers.