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

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

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.

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