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.
chickpeas, couscous, lemon, mint, parsley, pine nut, preserved lemons
tin of chickpeas
drained and rinsed
juice and zest
ground black pepper
extra virgin olive oil
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.
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.