Preserved Lemon Couscous Salad
A refreshing salad that makes use of expired but safe Preserved Lemon Moroccan. The couscous is cooked properly to ensure food safety.
Ingredients
- 1 cup couscous
- 1 1/4 cups water
- 2 tablespoons olive oil
- 1/4 cup Preserved Lemon Moroccan, rinsed and chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup dried apricots, chopped
- 1/4 cup almonds, toasted and chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
In a saucepan, bring the water to a boil. Remove from heat and stir in the couscous. Cover and let sit for 5 minutes.
Fluff the cooked couscous with a fork and transfer it to a large mixing bowl.
Add the olive oil, Preserved Lemon Moroccan, parsley, mint, dried apricots, and almonds to the bowl. Mix well to combine all ingredients.
Squeeze the juice of 1 lemon over the salad and season with salt and pepper to taste.
Toss the salad gently to ensure all ingredients are well coated.
Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled as a side dish or light lunch.