Name: Warm Mediterranean Chickpea, Fennel & Couscous Salad with Preserved Lemon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1/2 cup (about 90 g cooked) dry couscous; 1/2 cup (120 ml), boiling water (for couscous); 1/2 cup (120 g) canned chickpeas, rinsed and drained; 1/4 small bulb (about 40 g) fennel bulb, thinly sliced; 1 tbsp (about 3.8 g) fresh parsley, chopped; 1 tsp (or 1/2 tsp zest) preserved lemon, finely chopped (or lemon zest); 1 tbsp (14 g) extra-virgin olive oil; 1 handful (about 20 g) arugula (rocket)

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