This warm salad bursts with the sweet tastes of North Africa and the extra large couscous grains absorb all the delicious flavours. It’s a breeze to make the chermoula dressing and this versatile seasoning is always handy to have on standby in the refrigerator.
Slice the flesh from the preserved lemon quarters and discard. Cut the peel into strips and set aside.
Heat the remaining olive oil in a large saucepan, add the couscous and stir over a medium heat until golden – this will only take about 4 minutes. Pour in
Combine the roasted vegetables with the couscous in a large serving bowl. Add
Swirl the remaining chermoula dressing through the yoghurt and serve
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