Step 1

Heat the vegetable oil in a small saucepan over medium-high heat. Add the couscous and cook until toasted, about 1 minute. Slowly pour in the broth and bring to a boil. Cover, reduce the heat to low and simmer until the liquid is absorbed, 8 to 10 minutes.

Step 2

Remove the pan from the heat and fluff the couscous with a fork. Transfer the couscous to a serving bowl.

Step 3

Add the chickpeas and shallot to the couscous. Cut the preserved lemon in half, then scoop out and discard the pulp. Thinly slice the lemon rind and add it to the couscous. Set the couscous aside to cool, 10 to 15 minutes.

Step 4

Add the pomegranate seeds, pine nuts, mint and parsley to the couscous. Stir together the lemon juice, honey and olive oil in a small bowl, then drizzle over the couscous and toss. Season with salt and pepper to taste. Sprinkle with the feta and pomegranate seeds for garnish before serving.