Name: Moroccan couscous salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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

Ingredients

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

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.
Note

Women's Weekly Food

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