Ingredients
500ml Chicken Stock
1 tbspn sea salt
270g cous cous
60g Preserved Lemons pulp removed, rinsed & finely chopped
120g preserved kalamata olives pitted & finely chopped
1 cup flat leaf parsley roughly chopped
1 cup thyme roughly chopped
4 tbspn lemon juice freshly squeezed
To taste sea salt
To taste black pepper
500ml Chicken Stock
1 tbspn sea salt
270g cous cous
60g Preserved Lemons pulp removed, rinsed & finely chopped
120g preserved kalamata olives pitted & finely chopped
1 cup flat leaf parsley roughly chopped
1 cup thyme roughly chopped
4 tbspn lemon juice freshly squeezed
To taste sea salt
To taste black pepper
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Methods
Tip: Preparation time: 20 minutes, cooking time: 5 minutes
1
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.
2
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.
3
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.
4
Add the Extra Virgin Olive Oil & lemon juice and mix together well so that dressing is coating the salad, then season to taste.
5
Serve at room temperature.
Tip: Preparation time: 20 minutes, cooking time: 5 minutes
1
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.
2
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.
3
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.
4
Add the Extra Virgin Olive Oil & lemon juice and mix together well so that dressing is coating the salad, then season to taste.
5
Serve at room temperature.
