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|
- 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.
- Add the olive oil, two thirds of the lemon juice, the sumac and season with pepper. Stir to coat the couscous.
- Put the chickpeas, preserved lemon, feta, tomato, cucumber and herbs in a large mixing bowl. Tip in the couscous and stir.
- Taste and adjust the seasoning and lemon juice as required.