Moroccan couscous salad
Jan 31, 1975 1:00pm- 20 mins cooking
- Serves 4
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Ingredients
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
Method
Moroccan couscous salad
- 1Combine 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.
- 2Make 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.
- 3Combine couscous in large bowl with remaining ingredients and dressing.
Notes
Preserved lemon is a North African specialty, where lemons, whole or sliced, are placed in a mixture of salt and oil or lemon juice.