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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.
Print Recipe
Prep Time 15 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Middle Eastern, North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g couscous
  • 350 ml boiled water
  • 20 g butter or dairy-free margarine
  • 1 tin chickpeas drained
  • 50 g raisins
  • 50 g toasted pine nuts
  • 100 g rocket arugula
  • 1 handful parsley minced
  • 100 g 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

Method
 

  1. 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.
  2. Meanwhile mix together the dressing and dry-fry the pine nuts.
  3. Loosen the couscous with a fork, and gently mix with the other ingredients.
  4. Finally stir in the dressing and pine nuts, then serve.