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Couscous Salad with Preserved Lemon, Broadbeans and Chicken

Prep 5 minutesCooking 5 minutes2 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.


5 minutes

Lunch Recipes

Side Dish

Family Recipes

15 minute or less

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Main Course

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Nut Free Recipes

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Side Dish



4-6 tbsp Early Harvest Arbequina Extra Virgin Olive Oil


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


  1. Add the Couscous to 175ml of salted water, fresh out of the kettle. Cover and set aside.
  2. Cook the broad beans in a pan of boiling salted water for 3-4 minutes. Drain and refresh under cold water.
  3. Mix Extra Virgin Olive OilPreserved Lemon skin and salt together in a large bowl. Add the chicken and broad beans and toss together.
  4. 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.

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.

Barley Couscous

Barley Couscous

Our nutty high fibre couscous that has been awarded a Great Taste star in 2012.