Curry powder adds bold flavor in this couscous recipe from Nirmala Narine's "In Nirmala's Kitchen." Serve with her Moroccan Chicken Tagine.
Place couscous in a large bowl. In a large glass measuring cup, mix together hot stock, curry powder, preserved lemon, shallot, and olive oil. Pour over couscous and add cranberries. Cover and let stand 10 minutes. Uncover and fluff with a fork. Season with salt and pepper; drizzle with additional olive oil, if desired.