Preserved Lemon and Olive Couscous.
Ali’s Preserved Lemons, Olive, and Fresh Herb Couscous.
Ingredients
2 cups Chicken Bone Broth (available from Alex of The Little Bone Broth Company, just behind Ali's stall, at the Christchurch Farmers' Market)
1 tbsp sea salt
2 cups couscous
60g Ali’s Preserved Lemons, finely chopped
120g Kalamata Olives, pitted & chopped
1/2 cup flat leaf parsley, roughly chopped
1/3 cup thyme, roughly chopped
1/4 cup Extra Virgin Olive Oil - (available from Chris of Robinson's Bay at the Christchurch Farmers' Market)
4 tbsp lemon juice
Black pepper to taste
Method
Place bone broth in a medium saucepan over high heat. Bring to the boil, add salt, remove from heat and allow to cool for 2 minutes.
Pour in couscous, stir well, cover, and allow to stand while the couscous absorbs the broth - about 10 minutes.
Stir with a fork then spread couscous on a large tray and allow to cool, breaking up any large lumps with the fork.
Meanwhile place Preserved Lemons, Kalamata Olives, parsley & thyme into a large salad bowl.
When couscous is just warm, add to the bowl and gently toss. Dress with Extra Virgin Olive Oil & lemon juice. Mix well so the dressing coats the salad.
Season to taste, serve at room temperature!