Anyone who likes to try new recipes is sure to be intrigued by these lemons! The Moroccan lemons are often used in Northern African dishes like tajine and couscous. They also go well with poultry, fish, salads, stews, sauces and many more other dishes.Belberry's preserved lemons are refined with rosemary, giving them a wonderfully complex flavour!Recipe tip: Quick couscous with salted lemons, Moroccan stylePreparation time: approx. 20 minDifficulty level: easy150 g couscous150 ml warm vegetable stock3 tbsp olive oil3 Belberry preserved lemons, quartered and slicedchopped garlic (to taste)1 chive stalk200 g pickled vegetables to taste (drained)feta (to taste)mint (to taste)pepperPreparation:Lightly toast 150 g of couscous without any fat in a saucepan over medium heat.Deglaze with 150 ml of warm vegetable stock and take the pot off the stove.Add the olive oil, the chopped lemons and the chopped garlic to the couscous and let it stand for about 5 minutes.In the meantime, chop the chives into fine rings. Then chop the mint.Mix the couscous with the chives and the pickled vegetables in a large bowl.Season to taste with pepper and garnish with the mint and finely crumbled feta to taste.