Name: Preserved lemon and olive couscous
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 1/4 cup couscous; 1 1/4 cup boiling water; 1 tablespoon oil; 400 gram rinsed, drained canned chickpeas(garbanzo beans); 1/2 cup coarsely chopped seeded green olives; 2 tablespoon lemon juice; 3 thinly sliced green onions; 2 tablespoon finely chopped fresh flat-leaf parsley; 1 tablespoon thinly sliced preserved lemon zest

Ingredients

1 1/4 cup couscous

1 1/4 cup boiling water

1 tablespoon oil

400 gram rinsed, drained canned chickpeas(garbanzo beans)

1/2 cup coarsely chopped seeded green olives

2 tablespoon lemon juice

3 thinly sliced green onions

2 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon thinly sliced preserved lemon zest

Method

1.In a large heatproof bowl, combine couscous with boiling water and oil, cover; stand about 5 minutes or until water is absorbed, fluffing with fork occasionally.

2.Stir chickpeas, olives, lemon juice, green onions, parsley and lemon zest into the couscous. Season to taste.

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