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Preserved lemon and pearl couscous salad

A warm, wholesome salad with tender couscous, chargrilled zucchini and a fresh lemon and olive oil dressing.

Preserved lemon and pearl couscous salad

Credit: Adam Liaw

  • serves

    4

  • prep

    15 minutes

  • cook

    15 minutes

  • difficulty

    Easy

serves

4

people

preparation

15

minutes

cooking

15

minutes

difficulty

Easy

level

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Easy Dinner Party

episode The Cook Up with Adam Liaw • 
cooking • 
25m
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episode The Cook Up with Adam Liaw • 
cooking • 
25m
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Ingredients

  • 300 g (2 cups) pearl couscous
  • 1 litre vegetable stock
  • 300 g (2 cups) fresh or frozen peas
  • 4 zucchini, cut into 1-cm rounds on the diagonal
  • extra-virgin olive oil, for drizzling
  • sea salt and black pepper
  • handful dill, mint or parsley (or all 3), roughly chopped
  • ½ lemon, juice
  • 1 spring onion, finely chopped
Dressing
  • 100 g preserved lemon rind, finely chopped
  • 1 small garlic clove, grated
  • 60 ml (¼ cup) extra-virgin olive oil

Instructions

  1. Place the couscous and stock in a saucepan over medium-high heat. Bring to the boil, then reduce the heat to low and simmer for about 8-10 minutes or until tender. Drain and refresh under cold water. Drain again and place in a bowl.
  2. Meanwhile, bring a small saucepan of salted water to the boil. Add the peas and cook for 30 seconds for frozen peas, or 1-2 minutes for fresh peas. Drain, refresh under cold running water and drain again.
  3. Heat a chargrill pan or frying pan over medium-high heat. When hot, add drizzle of olive oil. Working in batches, add the zucchini rounds, season to taste and cook for 2 minutes on each side or until charred. Transfer the cooked zucchini in a colander to drain off any excess moisture.
  4. For the dressing, whisk all the ingredients together and season to taste.
  5. To serve, add the peas and preserved lemon dressing to the couscous. Season and stir to combine well. Transfer to a large serving plate and scatter the grilled zucchini and herbs over the top. Dress with a few good glugs of extra-virgin olive oil and lemon juice and garnish with the finely chopped spring onion. If you like, you can also toss everything together in a bowl before serving.
 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Easy Dinner Party

Easy Dinner Party

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 5 September 2024 10:48am
By Benjamin Law
Source: SBS



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