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Maggie Beer

Preserved Lemon, Olive, Fresh Herb & Cous Cous Salad 

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

Step 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.

Step 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.

Step 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.

Step 4: Add the Extra Virgin Olive Oil & lemon juice and mix together well so that dressing is coating the salad, then season to taste.

Step 5: Serve at room temperature.


  1. 500ml 2 cup Chicken Stock
  2. 1 tbspn sea salt
  3. 270g 2 cup cous cous
  4. 60g Preserved Lemons pulp removed, rinsed & finely chopped
  5. 120g Preserved Kalamata Olives pitted & finely chopped
  6. 1/2 cup flat leaf parsley roughly chopped
  7. 1/3 cup thyme roughly chopped
  8. 4 tbspn lemon juice freshly squeezed
  9. To taste sea salt
  10. To taste black pepper

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