Lemon Pistachio Couscous

1 preserved lemon (see note)

½ cup chopped flat-leaf parsley

2 tablespoons unsalted butter, at room temperature

½ cup diced dried fruit, such as a combination of dried cherries, cranberries, raisins, apricots and prunes

½ cup roasted unsalted pistachios, lightly chopped

¾ teaspoon fine sea salt or kosher salt

¼ teaspoon ground cinnamon

1¼ cups plain dried Israeli (pearled) couscous

Freshly ground black pepper

Trim the stem end from the lemon; cut the lemon into quarters. Scoop out the pulp and press it through a fine-mesh strainer into a mixing bowl to extract the juices; discard the pulp and seeds. Mince the rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt and cinnamon.

Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package directions. Drain it, then immediately add it to the bowl, stirring until the butter has melted and the ingredients are well blended. Taste, and season with pepper as needed. Serve right away.

Serves four to six.

Cook's note: Preserved lemons are available at Mediterranean markets and at some Whole Foods markets. The couscous can be refrigerated for up to 3 days.

Adapted from "My Paris Kitchen: Recipes and Stories," by David Lebovitz (Ten Speed Press, 2014).