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

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

• Serve with this Moroccan Chicken