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