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.
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.