A summery and fresh couscous made with preserved lemons and pomegranate.
Mix the olive oil and salt with the cous cous. Bring the water to the boil and pour over the cous cous mixture. Cover with clingfilm and allow the couscous to absorb the water. After about 10 minutes remove the clingfilm, break the couscous up with a fork. Season to taste and fold in the chopped coriander, pickled lemon and the pomegranate seeds.
Sprinkle with a few freshly chopped coriander leaves.
«For the couscous experiment with different herbs such as mint or parsley or a combination. »