This is a great all-purpose side dish that complements any protein. Apart from its versatility, this couscous is easy to make—the entire dish comes together in less than twenty minutes—and provides a refreshing (and delicious) break from ordinary rice or potatoes.

Serves 6

4 tablespoons unsalted butter
1 cup finely chopped shallots
1 tablespoon minced garlic
1 tablespoon Harrisa
1 tablespoon minced peeled fresh ginger
1 tablespoon minced Preserved Lemon
1 teaspoon Aleppo pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 cups chicken broth or vegetable broth
2 cups couscous
1/2 cup toasted pine nuts
1 teaspoon grated lemon zest
2 tablespoons chopped fresh flat-leaf parsley
6 lemon wedges

Melt the butter in a heavy large saucepan over medium-high heat until it foams. Add the shallots and garlic and cook until the shallots are soft and translucent, about 2 minutes. Add the harissa, ginger, preserved lemon, Aleppo pepper, salt and pepper, then the broth. Bring to a boil. Remove the saucepan from the heat and stir the couscous into the broth mixture. Cover and let rest for about 15 minutes, or until the couscous has absorbed the broth.

Fluff the couscous with a fork. Mix in the pine nuts and lemon zest. Divide the couscous among 6 plates or spoon it into a serving bowl. Garnish with the parsley and serve with the lemon wedges.

Zov’s Kitchen Note: This couscous makes a fluffy bed for stews and grilled kebabs.