Lemon Pepper Couscous Salad
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Author:
Cherie Metcalfe
I’ve been all about preserved lemons this year, and you can usually find them at New World. A classic couscous salad is always a winner, and this one works beautifully with Israeli couscous too. If you are feeling bold, swap the gruyere for blue cheese. I usually do, although I know many prefer the milder flavours.
Ingredients
- 2 cups couscous
-
2 ½ cups boiling water with 1 teaspoon stock (or a stock jelly)
- 2 tablespoons of preserved lemon, finely chopped (discard pulp)
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- 1 handful cherry tomatoes, halved
-
1 cup of pitted black kalamata olives
- ½ cup chopped fresh parsley
- ½ cup chopped fresh mint
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200g gruyere cheese cut into cubes
-
½ cup toasted pine nuts or almonds
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons Sgt. Pepper
-
Man Grind Flakes, to taste
Directions
- Place the couscous in a large bowl and pour over boiling water with stock. Cover the bowl tightly and let it sit for 5 minutes to absorb the liquid.
- Once ready, fluff the couscous gently with a fork to separate the grains. Set aside to cool slightly while you prepare the vegetables.
- Chop the preserved lemon rind, capsicum, cherry tomatoes, olives, fresh herbs, and the gruyere cheese. Add all these ingredients to the couscous along with the nuts.
- In a small bowl, whisk together the olive oil, lemon juice, and Sgt. Pepper until well combined. Pour the dressing over the couscous mixture and toss everything thoroughly to ensure every bite is well coated.
- Taste the salad and adjust the seasoning with Man Grind Flakes if needed.
- Serve the salad slightly chilled or at room temperature for a fresh, vibrant dish that works perfectly as a side or light lunch.
