This quick, easy and affordable pickled lemon couscous is a game-changing side dish that offers loads of natural probiotics ...

This archival recipe was first published in The Post and Courier on Jan. 15, 2011. Preserved lemons are pickled in salt, which makes them lose their tang and take on a distinctive flavor.

Evenly spread out the lemon zest on a sheet pan and bake until completely dried out, 20 to 30 minutes. Meanwhile, mix the lemon juice and shallots in a small bowl, season with salt, toss and set ...

Prepare 5 lemons, preferably organic, scrubbed: For faster preservation, quarter them lengthwise; to keep them whole, poke a few holes in each lemon with a long skewer.

1. In a microwave-safe bowl or measuring cup, combine the vinegar, water, sugar, and salt. Microwave on high for 2 to 3 minutes, or until the sugar and salt dissolve. 2. Stir in the onion ...

Serves 5 as a main course. 1 1/ 2kg (3lb 5oz) oven-ready chicken 1 tsp salt 1 tsp ground white pepper 125g (4 1/ 2oz) purple or green cracked olives, stoned 1 1/ 2 pickled lemons 50g (1 3/ 4 oz ...