Couscous with preserved lemons recipe
This zesty Moroccan side dish of couscous with preserved lemons would work well with grilled lamb chops or fried halloumi for an easy dinner recipe.
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Ingredients
- 400ml chicken or vegetable stock
- 400g can chickpeas, drained and rinsed
- 300g couscous
- Zest and juice of a lemon
- Glug of extra-virgin olive oil
- 2 preserved lemons, quartered
- 75g toasted pine nuts
- Handful of chopped fresh parsley
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