Recipe

Preserved lemon and olive couscous

Feb 28, 1975 1:00pm
  • 15 mins cooking
  • Serves 6
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Ingredients

Preserved lemon and olive couscous
  • 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

Preserved lemon and olive couscous
  • 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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