I’ve been eating lots over this festive season – however, it is now time to reacquaint myself with the ‘vegetable’ food group (as opposed to the alcohol, chocolate, and nut food groups).
This is a simple couscous and lemony salad. I had hoped the addition of ‘preserved’ lemon would lift the salad from plain to interesting, but that is probably asking too much of a pickled fruit.
note: I now have a jar of preserved lemons.
- 1 cup of instant couscous with
- 1 cup of water, stand for 10 min
- 1/2 cup fresh parsley
- 1/2 cup fresh coriander
- 1 thinly sliced red capsicum
Make the dressing by combining well
- 1/2 tbs finely chopped preserved lemon rind
- 2 tbs lemon juice
- 1 tsp honey
- 1/4 cup olive oil