Moroccan salad bowl with preserved lemons

Moroccan salad bowl with quick-preserved lemons is a healthy, colourful, vegan and gluten-free lunch idea. It’s filling, versatile and quick to make.

MOROCCAN BOWLS:
½ cup uncooked couscous or quinoa (for GF version)
½ cup cooked chickpeas
20 cherry tomatoes, quartered
1 medium cucumber, diced
1 small courgette, sliced thickly
1 small aubergine, sliced thickly
15 black olives
handful of fresh mint, chopped thinnly
¼ pomegranate, seeds only
2 garlic cloves, finely chopped
salt & pepper
3 tbsp olive oil
½ tsp chilli
1 tsp cumin
1 tsp sweet paprika
a few slices of preserved lemons, store-bought or as per the recipe below

QUICK-PRESERVED LEMONS (optional, make at least a day ahead):
3 small unwaxed lemons
45 ml lemon juice
1 garlic clove, crushed with the knife edge
½ chilli, chopped (optional)
2 tsp sea salt
35 g sugar

View the full recipe at Lazy Cat Kitchen →