Couscous salad
With its lemony flavours, this couscous salad recipe works well with barbecued lamb or chicken. You can also add shelled prawns for a more indulgent salad in summer.
Jul 29, 2014 2:00pm- Serves 6
- 25 mins preparation
ingredients
Couscous salad
- 1 cup (200g) instant couscous
- 1 cup (250ml) boiling water
- 1/2 cup coarsely chopped fresh coriander leaves
- 1/2 cup coarsely chopped fresh flat-leaf parsley leaves
- 2 green onions (green shallots), thinly sliced
- 1 medium (200g) red capsicum, trimmed, cut into long strips
- 1/2 tablespoon finely chopped preserved lemon rind
- 2 tablespoon lemon juice
- 1 teaspoon honey
- 1/4 cup (60ml) extra virgin olive oil
- 1 teaspoon lemon, zest grated
method
Couscous salad
- 1
Place couscous and 1/4 teaspoon salt in a heatproof bowl; cover with the boiling water and mix gently with a fork. Cover bowl with a lid or plastic wrap; stand for 10 minutes.
- 2
Fluff couscous with a fork. Stir in herbs, onion and capsicum.
- 3
Combine preserved lemon, juice, honey and oil in a jug or bowl; stir until well combined.
- 4
Pour dressing over couscous, season to taste with sea salt and freshly ground black pepper; toss gently. Top with lemon zest.