Preserved Lemon And Olive Couscous

Preserved Lemon And Olive Couscous


  • Prep Time: 15 minutes
  • Serves: 6


  • 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


  1. 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.
  2. Stir remaining ingredients into couscous; season to taste.

Serving Suggestion