Preserved Lemon Couscous
Preserved Lemon Couscous is a summery side dish that works well with grilled meat, fish and vegetables or as part of a mezze.
Servings: 4 people
Ingredients
- 400 millilitres vegetable stock
- 300 grams couscous
- 400 grams tin of chickpeas drained and rinsed
- 2 preserved lemons thinly sliced
- 1 lemon juice and zest
- 1 handful parsley roughly chopped
- 1 handful mint thinly sliced
- 1 pinch salt
- 1 pinch ground black pepper
- 2 tablespoon extra virgin olive oil
Instructions
- Heat the vegetable stock until it is simmering.
- Put the couscous in a large dish, then pour over the stock and cover (cling film, plate, and tea towels all work well).
- Place the couscous to one side and leave for 5 minutes before.
- In the meantime, toast the pine nuts in a dry pan on a low heat until they are starting to turn golden brown.
- Uncover the couscous and fluff with a fork.
- Stir the remaining ingredients through the couscous and serve sprinkled with the pine nuts.
Notes
This dish tastes great served warm or cold so it can be made in advance and kept in the fridge for up to 3 days.