This elegant herbed couscous is a lemon lover’s delight. We like it best made with all of the herbs. The flavor develops beautifully overnight in the refrigerator.
Recipe information
Yield
serves 4 to 6
Ingredients
One or More
Preparation
Step 1
Put the couscous and salt in a bowl and pour the boiling water over it. Cover and set aside for about 10 minutes, until the water is absorbed. Grate the lemon peels (see page 290) and juice the lemons. Stir together the lemon zest, 1/4 cup of juice, and the olive oil.
Step 2
Fluff the couscous with a fork, separating any lumps. Add the chickpeas, olives, the lemon and oil mixture, and the herbs and toss well. Add more salt to taste. Serve at room temperature or chilled. Top with the toasted almonds just before serving.
Ingredient Note
Step 3
Instead of fresh mint, add about a tablespoon of herbal spearmint or peppermint tea (1 teabag) when you add the water to the dry couscous.
Serving & menu ideas
Step 4
We like Peppercorn Citrus Marinated Feta (page 201) on this salad and steamed artichokes with Gremolata Butter (page 237) or Herbed Aioli (page 224) on the side.
