Lemon-Pistachio Israeli Couscous
['1 preserved lemon', '1/2 cup (30g) chopped fresh flat-leaf parsley', '2 tablespoons salted or unsalted butter, at room temperature', '1/2 cup (80g) diced dried fruit (any combination of cherries, cranberries, apricots, prunes, or raisins)', '1/2 cup (65g) unsalted (shelled) pistachios, very coarsely chopped (almost whole)', '3/4 teaspoon sea salt or kosher salt', '1/4 teaspoon ground cinnamon', '1 1/4 cups (225g) Israeli couscous or another small round pasta', 'Freshly ground black pepper']
1. Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon.
2. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.
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