This salad is great on its own for lunch, as an accompaniment to a meal with other salads and kebabs, some chicken or fish as well as part of a picnic and BBQ spread. Serve at room temperature.

Serves 3-6 depending on how you’re serving it

Ingredients	Equipment to have ready
150g giant couscous	Chopping board
1 tbsp good olive oil, rapeseed oil or other good flavoured oil of your choice	Sharp knife
Juice of a lemon	Sauce pan
1/2 tsp sumac	Large mixing bowl
1/2 tin chickpeas, drained and rinsed	Teaspoon measure or teaspoon
1-2 preserved lemons, insides removed, rind chopped finely
½ pack feta, crumbled
1 tomato, seeds removed and flesh cut into small cubes
1/4 cucumber, cut into small cubes
Large handful of mint, finely chopped
Small handful of coriander, finely chopped (optional)
Small handful of parsley, finely chopped (optional)
Salt and pepper

Method

1. First boil the couscous for 8-10 minutes in salted boiling water until just cooked. Drain and rinse briefly under cold water. Put back in the pan.
2. Add the olive oil, two thirds of the lemon juice, the sumac and season with pepper. Stir to coat the couscous.
3. Put the chickpeas, preserved lemon, feta, tomato, cucumber and herbs in a large mixing bowl. Tip in the couscous and stir.
4. Taste and adjust the seasoning and lemon juice as required.