Couscous Salad with Preserved Lemon, Broadbeans and Chicken

Step  0: Add the Couscous to 175ml of salted water, fresh out of the kettle. Cover and set aside.
Step  1: Cook the broad beans in a pan of boiling salted water for 3-4 minutes. Drain and refresh under cold water.
Step  2: Mix Extra Virgin Olive Oil, Preserved Lemon skin and salt together in a large bowl. Add the chicken and broad beans and toss together.
Step  3: Fluff the couscous with a fork. Seasoning with olive oil, salt and pepper if desired. Add this and the mint to the broad bean, chicken and lemon. Serve.

Prep: 5 minutes
Cook: 5 minutes

Easy

Serves 2 people

Preserved lemons and mint bring this salad to life, bringing a bold fresh flavours to kitchen dinnertime staples couscous and chicken. Good for lunch, as a side dish or make a big bowl for sharing at a party.

Ingredients

4-6 tbsp Early Harvest Arbequina Extra Virgin Olive Oil
Salt
200g frozen broad beans
1 tbsp finely chopped Preserved Lemon skin
2 cold roast chicken breasts, skin removed, meat shredded
100g Barley Couscous
Large handful mint, chopped

Method

Step 0: Add the Couscous to 175ml of salted water, fresh out of the kettle. Cover and set aside.
Step 1: Cook the broad beans in a pan of boiling salted water for 3-4 minutes. Drain and refresh under cold water.
Step 2: Mix Extra Virgin Olive Oil, Preserved Lemon skin and salt together in a large bowl. Add the chicken and broad beans and toss together.
Step 3: Fluff the couscous with a fork. Seasoning with olive oil, salt and pepper if desired. Add this and the mint to the broad bean, chicken and lemon. Serve.

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