During Lent, we are always looking for hearty, comforting, cozy vegan meat and dairy free dinners – that actually fill us up. We could eat this Spicy Mediterranean Preserved Lemon Cous Cous bowl day after day – it is healthy, packed with flavor, and makes great leftovers!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Cous Cous With Preserved Lemon, Artichoke, and Zucchini

One of the breakout stars of this dish is the preserved lemon – it's a unique ingredient that we love cooking with for a simple way to add a ton of flavor, fast!

Preserved lemon is one of our favorite secret ingredients. It is made by fermenting whole or sliced lemons in salt and it's own lemon juice, and spices like bay leaves, cinnamon, cloves, or peppercorns. The process softens the rind and makes the flavor so intense – it is tangy, salty, and has a slightly umami taste that is awesome in tagines, pastas, and with meats or vegetables!

Preserved lemons are a staple in North African, Middle Eastern, and Mediterranean cuisines – but are often available at grocery stores in an International section. We cut them open and remove any seeds, then chop or blend to cook into all sorts of recipes! It's a simple and easy to use ingredient that completely changes the flavor of all sorts of dishes.

How to Make Spicy Mediterranean Cous Cous

To make this recipe, we will need the following ingredients:

Base & Cooking Liquid

1 cup couscous – A quick-cooking grain that absorbs flavors beautifully, providing a light, fluffy texture to the dish.
1 cup water – The cooking liquid that hydrates the couscous, making it soft and fluffy.
2 tablespoons avocado oil – Adds a mild, buttery richness and helps sauté the shallots, garlic, and zucchini.

Aromatics & Flavor Enhancers

1 shallot, minced – Brings a mild, slightly sweet onion flavor that enhances the depth of the dish.
2 cloves garlic, minced – Adds a fragrant, savory depth and enhances the umami flavors.
2 preserved lemons – The star ingredient! These bring an intense citrusy tang with a salty, slightly fermented complexity that brightens up the entire dish.
1-2 tablespoons capers – Offer a briny, salty pop that complements the preserved lemon and adds depth.

Vegetables & Texture

2 zucchini, cut into fourths, then cut into small wedges – Brings a mild, slightly sweet earthiness and soft texture while adding bulk to the dish.
1 can halved artichoke hearts, drained – Adds a tender, slightly tangy and nutty flavor that pairs beautifully with the preserved lemon.
1 can cannellini beans, drained – Provides creaminess, protein, and a mild, buttery taste to balance the bright and briny ingredients.

Crunch & Extra Flavor

1 tablespoon crunchy garlic (omit if you can't find) – Adds a delightful crispy texture and a deep, roasted garlic flavor, enhancing the dish's umami profile.
Red pepper flakes – adds a gentle heat, that is easy to build upon according to your preference!

Once you've gathered your ingredients, we will use the following process:

Prep Couscous. Boil 1 cup water for couscous. When water is boiling rapidly, add couscous. Remove from heat, place lid on pot, and let sit.
Soften garlic and shallot. In a large pot, heat avocado oil. Add minced garlic, shallot, and minced preserved lemon. Remove any seeds from lemon. Heat on medium high for about 1-2 minutes, until shallots have softened and are fragrant.
Soften vegetables. Add zucchini to pan, toss, and cook on medium until softened – about 4 minutes.
Toss for flavor. Add drained, chopped artichoke hearts, cannellini beans, greek seasoning, chili flakes, and crunchy garlic. Toss well to mix. Heat additional 2-3 minutes.
Mix & Enjoy! Add couscous to large bowl and fuff. Stir in zucchini and seasoning mix from pan over couscous. Mix well, and serve.

Kitchen notes

Kick up the heat with spicy pepper variations: This dish isn't easy to customize with different vegetable and protein additions – you can use different peppers to kick up the heat, add some smokey flavor, or a bright citrus flavor!

Harissa Paste or Powder – A North African chili blend that brings smoky, earthy heat. Stir 1 teaspoon into the couscous while fluffing it.
Aleppo Pepper Flakes – Milder than regular chili flakes but with a fruity warmth. Sprinkle on top before serving.
Cayenne Pepper or Red Pepper Flakes – For a sharper, more direct heat. Start with ¼ teaspoon and adjust.
Smoked Paprika – Adds a subtle heat with a smoky depth, complementing the preserved lemon.

Infuse Heat into the Cooking Liquid: Add a pinch of chili powder or a whole dried chili de árbol to the boiling water before adding the couscous. This gently infuses the spice into every bite.

Hot Sauce: Mix sriracha or a few dashes of hot sauce into the cooking water for an extra kick.

Use Spicy Condiments & Toppings

Crunchy Chili Crisp – Drizzle a spoonful on top for heat and crispy garlic texture.
Spicy Preserved Lemons – Make your own by adding chili flakes or harissa to the preservation jar.
Spicy Pickled Peppers (like Peppadew or Calabrian chilies) – Finely chopped, they add heat and a tangy-sweet contrast.

Pair with Spicy Proteins: If serving with protein, consider spiced grilled chicken, harissa shrimp, or chili-rubbed tofu for a full-flavored meal.

Balance the Heat with Creamy or Cooling Ingredients: You can drizzle with yogurt sauce (yogurt + lemon + garlic + mint)stir in some Tahinior Tzatziki to cool things down while keeping the flavors bold.

Add a Nutty Crunch: A sprinkle of toasted nuts (almonds, pine nuts, or pistachios) adds texture and tempers the spice.

A few answers

How can we store this recipe?

Store leftovers in an airtight container for up to four days.

What are some other vegetables we can add?

Roasted broccoli roasted eggplantpickled red onions, sun dried tomatoes, chopped spinach, cherry tomatoes, and fresh diced cucumbers are all good additions to this dish.

Can we make this extra spicy?

We love to add the citrussy heat of Aleppo pepper for a stronger kick to this dish. It is also good with chili crunch stirred in.

Can we add a protein to this dish?

Grilled chicken, shrimp, and pork are all good with this dish – as well as fried or baked tofu, tempeh, and seitan.

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Ingredients

1 cup cous cous
1 cup water
2 tablespoons avocado oil
1 shallot, minced
2 cloves garlic, minced
2 preserved lemons
1-2 tablespoon capers
2 zucchini, cut into fourths, then cut into small wedges
1 tablespoon fried garlic, minced
15 oz cannellini beans, canned, drained
19.4 oz artichoke hearts, can halved, drained

Method

Boil 1 cup water for couscous. When water is boiling rapidly, add couscous. Remove from heat, place lid on pot, and let sit.
In a large pot, hea avocado oil. Add minced garlic, shallot, and minced preserved lemon. Remove any seeds from lemon. Heat on medium high for about 1-2 minutes, until shallots have softened and are fragrant.
Add zucchini to pan, toss, and cook on medium until softened – about 4 minutes.
Add drained, chopped artichoke hearts, cannellini beans, greek seasoning, chili flakes, and crunchy garlic. Toss well to mix.
Heat additional 2-3 minutes. Add couscous to large bowl and fuff. Stir in zucchini and seasoning mix from pan over couscous.
Mix well, and serve.