Vegetable Couscous With Chickpeas Preserved Lemons Recipes

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LEMONY COUSCOUS WITH CHICKPEAS



Lemony Couscous with Chickpeas image

This elegant herbed couscous is a lemon lover's delight. We like it best made with all of the herbs. The flavor develops beautifully overnight in the refrigerator.

Yield serves 4 to 6

Number Of Ingredients 12

1 1/2 cups couscous
1/2 teaspoon salt
2 1/2 cups boiling water
2 lemons
1/4 cup olive oil
1 14-ounce can of chickpeas, rinsed and drained
1 cup chopped black olives
2 tablespoons minced fresh dill
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped scallions
1/2 cup minced fresh mint
1/2 cup chopped toasted almonds

Steps:

  • Put the couscous and salt in a bowl and pour the boiling water over it. Cover and set aside for about 10 minutes, until the water is absorbed. Grate the lemon peels (see page 290) and juice the lemons. Stir together the lemon zest, 1/4 cup of juice, and the olive oil.
  • Fluff the couscous with a fork, separating any lumps. Add the chickpeas, olives, the lemon and oil mixture, and the herbs and toss well. Add more salt to taste. Serve at room temperature or chilled. Top with the toasted almonds just before serving.
  • Instead of fresh mint, add about a tablespoon of herbal spearmint or peppermint tea (1 teabag) when you add the water to the dry couscous.
  • We like Peppercorn Citrus Marinated Feta (page 201) on this salad and steamed artichokes with Gremolata Butter (page 237) or Herbed Aioli (page 224) on the side.

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