Couscous with Preserved Lemon Salad

Everybody has a pack of couscous in their cupboard, right?

I’ll assume that’s a yes. I have 2 packets. One was gifted and the other I bought. I rarely cook with couscous because, if I’m honest, there’s other ingredients I’d prefer to cook with first. Then I made this couscous with preserved lemon salad and feel in love with couscous all over again.

If you’re unsure how to cook couscous or would like some extra tips on cooking yourself a pot head over here to this post (I share 6 of my best tips).

Couscous with Preserved Lemon Salad

Ingredients

• 1 cup cooked couscous

• 1 portion of preserved lemon, cut really fine

• 1/2 cup cooked chickpeas

• 2 handfuls cos lettuce, chopped

• 2 handfuls rocket

• 2 tbsp fresh mint leaves

• 1 large carrot, grated

• 100g sheep’s cheese

• Salt

• Pepper

• 1 tbsp dried herbs

• 1 – 2 tbsp extra virgin olive oil

• Optional: Shredded lamb

• Optional: A scoop of hummus per bowl you’re serving

Method

1. Prepare your ingredients

2. Find yourself a really wonderful salad bowl – this always makes salads more exciting

3. Assemble all the ingredients in the bowl, reserving lamb and hummus for the end. Mix well.

4. Top with lamb and hummus, if using.

There’s plenty more where that came from. Browse more recipes in the Recipe Library or here: