Preserved Lemon, Olive, Fresh Herb & Cous Cous Salad
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Tip: Preparation time: 20 minutes, cooking time: 5 minutes
Step 1: Place the Chicken Stock into a medium size pot over a high heat. Once the stock has come to the boil add the salt and remove from the heat and allow to cool for 2 minutes. Pour in the cous cous and stir well.
Step 2: Cover the pot with a lid and allow to stand for 10 minutes, by this time all the stock will be absorbed. Stir with a fork then tip onto a large tray. Spread cous cous on tray and allow to cool, breaking up any large lumps with the fork.
Step 3: Meanwhile place the Preserved Lemons, Preserved Kalamata Olives, parsley & thyme into a large mixing bowl. Add the cous cous which should be only just warm and gently toss together.
Step 4: Add the Extra Virgin Olive Oil & lemon juice and mix together well so that dressing is coating the salad, then season to taste.
Step 5: Serve at room temperature.
Ingredients
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1 tbspn sea salt
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To taste sea salt
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To taste black pepper