You can make morroccan preserved lemons and use them in cous cous, with fish, chicken or any meat dishes, salads and of course Morroccan dishes.   Here is an easy recipe from googs...

Recipe:

Take each lemon and slice it in four, but without making the cut all the way through. Then, holding the lemon open, coat each portion with salt. I know this sounds strange, but iodised salt is best as lack of iodine is causing problems world wide and a lot of so-called fancy salts lack iodine.

Place a tablespoon or so of salt in the bottom of a clean preserving jar and place the lemons in - squashing them down as you go. as you fill it up, add a couple more tablespoons of salt.
Now - for added flavour try adding a couple of cinnamon sticks, four or five cloves, a sprinkle of coriander seeds, a couple of bay leaves and eight or nine black pepper corns.

Next, fill the jar to the top with lemon juice and seal tightly.
Leave it in a mildly warm dark space for about five or six weeks, turning over every few days.

Once you open it, keep it in a refrigerator or very cool space. You can add a new lemon plus salt and juice from time to time.