Lemon and tomatoes? They’re truly a match made in heaven—notably when the lemons are of the salty, funky, just a little bit floral preserved selection. Finely chopped, they add their savory notes to a easy tomato sauce that you would be able to cook dinner your rooster breasts in instantly. The result’s a foolproof, weeknight-friendly recipe you’ll make all tomato season lengthy (and perhaps even longer, because the preserved lemon can actually revitalize a tragic midwinter tomato). Don’t skimp on the couscous as you’ll want one thing to sop up each final drop from the skillet.
Prepare dinner’s Notice: Preserving lemons softens their rind and pith such that the entire fruit is edible—save for the seeds, which you have to to take away whereas chopping. If you’ll find preserved lemon paste at your grocery retailer (which is simply the fruit blended to a easy purée), save your self the prep step and add ¼ cup scoop as an alternative.
