Couscous with Preserved Lemon Salad

by Lunch Lady Lou
Couscous with Preserved Lemon Salad

Ingredients

1 cup cooked couscous

1 portion of preserved lemon, cut really fine

1/2 cup cooked chickpeas

2 handfuls cos lettuce, chopped

2 handfuls rocket

2 tbsp fresh mint leaves

1 large carrot, grated

100g sheep’s cheese

Salt

Pepper

1 tbsp dried herbs

1 - 2 tbsp extra virgin olive oil

Optional: Shredded lamb

Optional: A scoop of hummus per bowl you’re serving

Directions

Prepare your ingredients

Find yourself a really wonderful salad bowl - this always makes salads more exciting

Assemble all the ingredients in the bowl, reserving lamb and hummus for the end. Mix well.

Top with lamb and hummus, if using.

We love ordering our weekly veg bag & other bits from Down Farm. Always great quality produce that tastes how it’s supposed to taste, especially the tomatoes, delicious. I can’t recommend Down Farm produce enough.

— Lara Ferros

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