Quick Preserved Lemons, Part 2

Now that I have made Mark Bittman's quick preserved lemons recipe, the question remains as to what to do with them. Adding them to fish, of course, was really a no-brainer. I generally prefer just a hint, if any, lemon added to fish and seafood so this heaping tablespoon to this tilapia was a citrus explosion. Maybe on the side, or more finely minced?

Here are other ideas I look forward to trying in the future:

1) Add the juices that accumulate to marinades or make a lemon vinaigrette for salads and light pastas.
2) Whole roasted chicken - rub the chicken with the formed juices, place inside the cavity of the chicken along with other herbs and seasonings.
3) Lemon-herbed butters
4) Israeli couscous with butternut squash and preserved lemons
5) Vegetable, chicken and lamb stews
6) Moroccan-inspired dishes
7) Eggplant and peppers

The possibilities are endless.