Name: Couscous salad
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 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

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.

Serves 6

Prep

25M

Ingredients

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

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.

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