Salad Days – Part IV of ….

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.


Couscous salad with jar of lemons

Couscous Salad


  • 1 cup of instant couscous with
  • 1 cup of water, stand for 10 min

Stir in

  • 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

Serves 4


About julieinmelbourne

Live in Melbourne born in Adelaide, and thus love Cooper's Pale Ale, Haigh's chocolates and a good Mclaren Vale shiraz. But am now also addicted to 'good' coffee, wearing black, and footy at the MCG
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