Preserved Lemon, Olive, Fresh Herb & Cous Cous Salad

INGREDIENTS

  • 1 tbspn Sea Salt
  • 2 cup Cous Cous
  • 120g Preserved Kalamata Olives
  • 1/2 cup Flat Leaf Parsley
  • 1/3 cup Thyme
  • 4 tbspn Lemon juice
  • To taste Sea Salt
  • To taste Black Pepper
Print Recipe

Tip: Preparation time: 20 minutes, cooking time: 5 minutes

Place the Chicken Stock into a medium size pot over a high heat. Once the stock has come to the boil add the salt and remove from the heat and allow to cool for 2 minutes. Pour in the cous cous and stir well.

Cover the pot with a lid and allow to stand for 10 minutes, by this time all the stock will be absorbed. Stir with a fork then tip onto a large tray. Spread cous cous on tray and allow to cool, breaking up any large lumps with the fork.

Meanwhile place the Preserved Lemons, Preserved Kalamata Olives, parsley & thyme into a large mixing bowl. Add the cous cous which should be only just warm and gently toss together.

Add the Extra Virgin Olive Oil & lemon juice and mix together well so that dressing is coating the salad, then season to taste.

Serve at room temperature.