Recipe for Frizz:

Moroccan couscous salad with preserved lemon dressing:

Ingredients

1 1/2 cups (300g) couscous
1 1/2 cups (375 ml) boiling water
20g butter
420g can chickpeas, rinsed, drained
1/3 cup (55g) sultanas
1/3 cup (50g) roasted pine nuts
100g baby rocket leaves
3/4 cup finely chopped fresh flat-leaf parsley
1 cup (120g) seeded green olives

Dressing

1 tablespoon finely grated lemon rind
1/4 cup (60 ml) lemon juice
1/4 cup (60ml) olive oil
2 tablespoons rinsed and drained finely chopped preserved lemon

1.  Combine couscous with water in large heatproof bowl, cover, stand about 5 minutes or until water is absorbed, fluffing with fork occasionally.  Stir in butter, stand 10 minutes.

2.  Meanwhile, make dressing - place dressing and couscous in large bowl with remaining ingredients, toss gently to combine.

Preserved Lemon Dressing - place ingredients in screw-top jar, shake well to combine.


This salad was fantastic served with roast lamb.

Last edited by Luvmegrub (Thu 27 Aug 09 5:42am)