Couscous salad with lemon and chickpeas
This couscous salad with lemon and chickpeas is really scrumptious. Not only is it super-easy to make , but the preserved lemons provide an extra special dimension to the flavours. Serve it with barbecued/grilled meat or as part of a party buffet. You can also take it with you in your lunch-box or picnic basket.
Ingredients
Method
- Put the couscous in a large bowl and pour over the boiled hot water. Put a cover on it (such as a plate), and let it steam for 5 minutes. Add the butter, put the lid back on and let it rest for 10 minutes.
- Meanwhile mix together the dressing and dry-fry the pine nuts.
- Loosen the couscous with a fork, and gently mix with the other ingredients.
- Finally stir in the dressing and pine nuts, then serve.