Moroccan couscous salad
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
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Cooking tools:
- Mixing bowl
- Fork
- Screw-top jar
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Kitchen towel
Ingredients
- 1 1/2 cup (300g) couscous
- 1 1/2 cup (375ml) boiling water
- 20 grams butter
- 420 grams canned chickpeas (garbanzo beans), rinsed, drained
- 1/3 cup (55g) sultanas
- 1/3 cup (50g) roasted pine nuts
- 100 grams 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 tablespoons preserved lemon rind, finely chopped
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