A few weeks ago, Eating Well magazine inspired me to make this. In the same magazine, I found another recipe, but it seemed pretty healthy (aka not that tasty) and it used chicken (never exciting) and it called for weird ingredients, so I tossed it to the side. Then, just as we geared up for finals, I was searching for some healthy recipes that could be prepared quickly and I found myself thumbing through the same magazine. This recipe seemed to fit the bill, but I hesitated because again-weird ingredients.

First, the recipe called for freekeh. And I thought what the freak is freekeh? In my mind, I am so punny! (See what I did there?) Anyway, I do think I know what freekeh is (some kind of grain?), but I had a cabinet full of half bags of grain and freekah was not one of them. We Our roommate had a box of Trader Joe’s couscous that has lived in our cupboard as long as he as lived in our condo (which is ever longer than me) so destiny determined that couscous would replace the freekeh. Even though the taste tester supposedly hates couscous, he hates spending money more, so he got on board.

Secondly, the recipe called for preserved lemons. Prior to this I was completely unfamiliar with preserved lemons and they were a little pricy on Amazon. (But of course-you can find them there!) But, it turns out they are incredibly easy and incredibly cheap to make. BUT it does take two weeks (or ten days if you are impatient). Basically, they are whole lemons, preserved in salt, and soaked in lemon juice for about two weeks. I am really not sure what happens during those two weeks-science-but when they come out, you can eat the whole lemons, peels and all! Annnnd, just because I like you guys so much, I am going to let you know how to make them. Two recipes for the price of one!

Here’s what to do:

• Find a jar, any size will work, but I would suggest finding the smallest one you have, unless you think you will use a lot of preserved lemons. I used a pint jar. Also, your jar needs a tight-fitting lid. Sanitize the jar by running it through the dishwasher or washing it with super hot water. I would even considering dunking it in boiling water if you don’t have a dishwasher, because you really want to make sure there is nothing funky in there. (Don’t forget to sanitize your lid too!)
• Gather enough lemons to fill the jar. I realize this is difficult. I think mine took about 3-4 lemons. Then gather 1-2 additional lemons (if using a pint jar) to use for juice.
• Wash the lemons really, really, really well. Remember you will be eating the peels.
• Remove the ends of lemons. Slice into quarters.
• In a small bowl, pour a few tablespoons Kosher salt.
• Dunk each lemon wedge in salt, then place in jar. If you would like, you can reassemble your lemons before putting them in the jar, so that all the skins face the outside and flesh is on the inside.
• Pack the jar as tightly as possible with salted lemons.
• Pour lemon juice to fill jar. Close jar tightly. I like to turn my jar upside down so that there is no air in the top of the jar.
• Store on countertop (do not refrigerate) for two weeks. I got impatient and used mine after ten days. They turned out fine.

About the time I was making this recipe, there was a news story about an unfortunate church picnic where many attendees got food poisoning from canned potatoes. This inspired me to do a little research regarding lemon preservation. According to the internet (and science!) the combination of salt and lemon juice makes a super acidic environment that is entirely inhospitable for growing bacteria. My personal opinion is that it is probably very important to make sure the jar is tightly packed and there is no space in the top for bacteria to start creeping in.

Once your lemons are done preserving, you are ready to try this recipe. Other than the two week preservation time for the lemons, this is a super easy recipe great for a weeknight dinners but fancy enough to serve to company.