2 cups fat-skimmed chicken broth
1 package (12 oz.) couscous
Half of a preserved lemon, finely chopped (see notes)
In a 1 1/2- to 2-quart pan over high heat, bring broth to a boil. Stir in couscous and preserved lemon. Cover, remove from heat, and let stand 5 minutes. Fluff couscous with a fork and serve.