Moroccan couscous salad

  • 20 mins cooking
  • Serves 4
  • Print


Moroccan couscous salad
  • 1 1/2 cup (300g) couscous
  • 1 1/2 cup (375ml) boiling water
  • 20 gram butter
  • 420 gram canned chickpeas (garbanzo beans), rinsed, drained
  • 1/3 cup (55g) sultanas
  • 1/3 cup (50g) roasted pine nuts
  • 100 gram baby rocket leaves (arugula), chopped coarsely
  • 3/4 cup fresh flat-leaf parsley, finely chopped
  • 1 cup (120g) seeded green olives
  • 1 tablespoon lemon rind, finely grated
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (60ml) olive oil
  • 2 tablespoon preserved lemon rind, finely chopped


Moroccan couscous salad
  • 1
    Combine couscous with the water in large heatproof bowl, cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in butter, stand 10 minutes.
  • 2
    Make preserved lemon dressing. Combine ingredients in screw-top jar, shake well. To use, remove and discard pulp, squeeze juice from rind, rinse rind well, then slice it thinly.
  • 3
    Combine couscous in large bowl with remaining ingredients and dressing.


Preserved lemon is a North African specialty, where lemons, whole or sliced, are placed in a mixture of salt and oil or lemon juice.

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