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–+ servings
This dish is straightforward to make and the perfect high protein lunch. Don't worry about making the preserved lemon by scratch, it's easy to find in stores and online. However, if you're interested in preserves, making your own might be a fun challenge. Preserving can take a lot of time so make sure to prepare the lemon in advance if you want to take on the task.
a picture of a pearl couscous and chickpea salad with preserved lemon, pepper, and other ingredients
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Servings4 as a main

Ingredients

  • 3 tbsp extra-virgin olive oil plus more as needed
  • 1 cup (150 g) uncooked pearl couscous
  • ¾ tsp fine sea salt plus more to taste
  • 2½ tbsp finely chopped preserved lemon peel
  • 2 tbsp freshly squeezed lemon juice
  • ½ to 1 tsp Aleppo pepper (use 1 teaspoon for spicy) or ¼ teaspoon red pepper flakes, plus more to taste
  • 1 15-ounce/425 g can chickpeas drained and rinsed
  • 1 medium red orange, or yellow bell pepper diced (not a green pepper)
  • ¾ cup (12 g) fresh cilantro leaves and tender stems chopped
  • ¾ cup (12 g) fresh flat-leaf parsley leaves and tender stems chopped
  • ¼ cup (4 g) fresh mint leaves chopped
  • ⅓ cup (43 g) shelled pistachios roughly chopped
  • 6 to 8 dried apricots (preferably Turkish), chopped

Instructions

  • In a medium saucepan, heat a touch of olive oil over medium heat. Add the couscous and toast, stirring frequently, until golden, 4 to 5 minutes.
  • Add 1¼ cups (300 ml) of water and ¼ teaspoon of the salt. Increase the heat and bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and the couscous is just tender, 9 to 10 minutes.
  • Set aside to cool slightly, but don’t let it sit too long before dressing, as it will start to get clumpy.
  • Meanwhile, in a small bowl, combine the preserved lemon peel, the 3 tablespoons olive oil, and the lemon juice. Season with ½ teaspoon salt and the Aleppo pepper.
  • Transfer the cooked couscous to a serving bowl. Add the chickpeas, bell pepper, cilantro, parsley, mint, pistachios, and apricots.
  • Drizzle with the lemon dressing and toss to combine. Season with salt to taste and an additional pinch or two of Aleppo pepper, if desired.
  • Serve warm or at room temperature.