Couscous with preserved lemons
This zesty Moroccan side dish of couscous with preserved lemons will add instant flavour to any meal. Serving with grilled lamb chops or fried halloumi to transform this side into an easy dinner.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
Method
- Put the stock and chickpeas into a pan. Simmer for 2 minutes.
- Put the couscous in a large dish, then pour over the stock and chickpeas. Stir, cover with cling film and set aside for 5 minutes. Uncover and fluff with a fork.
- Add the lemon zest and juice, extra-virgin olive oil, lemons, pine nuts and parsley. Season.
Nutrition
- 299kcals Calories
- 14g (1.2g saturated) Fat
- 7.8g Protein
- 31g (1.1g sugars) Carbs
- 2.9g Fibre
- 0.4g Salt
Leave a comment, question or tip