Israeli Couscous Salad

READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.