Name: Couscous salad with lemon & chickpeas
Prep time: 15 min
Total time: 15 min
Ingredients: 300g couscous; 350 ml boiled water; 20g butter (or dairy-free margarine); 1 tin chickpeas, drained; 50g raisins; 50g toasted pine nuts; 100g rocket (arugula); 1 handful parsley, minced; 100g olives (seedless and sliced); For the dressing:; 1 Tbsp grated lemon zest; 3 Tbsp freshly squeezed lemon juice; 3 Tbsp olive oil; 2 Tbsp chopped preserved lemon rind; Salt & pepper to taste

Couscous salad with lemon & chickpeas

29 Sep 2015

by Dinna

Prep Time

15 minutes

Total Time

15 minutes

Background

This couscous salad with lemon & 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

300g couscous
350 ml boiled water
20g butter (or dairy-free margarine)
1 tin chickpeas, drained
50g raisins
50g toasted pine nuts
100g rocket (arugula)
1 handful parsley, minced
100g olives (seedless and sliced)
For the dressing:
1 Tbsp grated lemon zest
3 Tbsp freshly squeezed lemon juice
3 Tbsp olive oil
2 Tbsp chopped preserved lemon rind
Salt & pepper to taste

Instructions

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.

Tips

You can buy preserved lemon in most Middle-Eastern shops - but you can make your own very easily! Recipe to follow..

https://cooktogether.com/recipe-items/couscous-salad-with-lemon-chickpeas/

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