preserved lemon, skin only, sliced as thinly as possible
( or 1 T. lemon zest)
red onion, thinly sliced
1/4 cup currants or 1/4 cup
( can be drained canned)
pine nuts, toasted
1 pint cherry tomatoes or 1 pint
grape tomatoes, halved if large
chopped fresh parsley leaves
Bring a large pot of water to a boil and salt it.
Cook the couscous, stirring occasionally, until tender but not mushy.
When it is ready, drain it well, rinse it very briefly with cold water, drain again, and transfer it to a large mixing bowl.
Dress the couscous with olive oil, vinegar, ground spices, and a pinch of salt and toss it vigorously to ensure the spices are well distributed throughout the pasta.
Taste and add more acid or salt as necessary.
Add the preserved lemon, onion, currants, chickpeas, capers, pine nuts, tomatoes, and parsley to the couscous; toss them through once or twice, and if possible, let the salad rest at room temperature for an hour before serving.