Couscous with preserved lemons

Name: Couscous with preserved lemons
Prep time: 5 min
Cook time: 15 min
Yield: Serves 6
Cuisine: Moroccan recipes
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

Easy
August 2012

Easy
August 2012

Serves 6
Ready in 20 minutes

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.

Vegetarian recipes

Nutrition: per serving

Calories: 299kcals
Fat: 14g (1.2g saturated)
Protein: 7.8g
Carbohydrates: 31g (1.1g sugars)
Fibre: 2.9g
Salt: 0.4g

Nutrition: per serving

Calories: 299kcals
Fat: 14g (1.2g saturated)
Protein: 7.8g
Carbohydrates: 31g (1.1g sugars)
Fibre: 2.9g
Salt: 0.4g

Save recipe

Save recipe Print

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

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

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.

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.

Fancy getting a copy in print?

Subscribe to our magazine