Preserved Lemon And Olive Couscous

Info
- Prep Time: 15 minutes
- Serves: 6
Ingredients
- 11⁄4 cups (250g) couscous
- 11⁄4 cups (310ml) boiling water
- 15g butter
- 400g canned chickpeas, rinsed, drained
- 1⁄2 cup (60g) seeded green olives, chopped coarsely
- 2 tablespoons lemon juice
- 3 green onions, sliced thinly
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon thinly sliced preserved lemon rind
Method
- Combine couscous with the water and butter in a large heatproof bowl, cover; stand for 5 minutes or until water is absorbed, fluffing with fork occasionally.
- Stir remaining ingredients into couscous; season to taste.
Serving Suggestion
- Serve with this Moroccan Chicken

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