Couscous with preserved lemons

Name: Couscous with preserved lemons
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 6

Author : delicious. magazine

couscous recipe moroccan couscous recipe

Ingredients

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400 milliliters chicken or vegetable stock400 grams can chickpeas, drained and rinsed300 grams couscousZest and juice of a lemonGlug of extra-virgin olive oil2 preserved lemons, quartered75 grams toasted pine nutsHandful of chopped fresh parsley

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Instructions

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Step 1

Put the stock and chickpeas into a pan. Simmer for 2 minutes.

Step 2

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.

Step 3

Add the lemon zest and juice, extra-virgin olive oil, lemons, pine nuts and parsley. Season.