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Ingredients

• 1 cup couscous
• 1 cup boiling water or chicken stock (my adaptation)
• 1 Lebanese cucumber, seeds removed and diced
• 2 roma tomatoes, diced
• ½ small red onion, diced
• 1 x 400g can chickpeas, rinsed and drained
• 2 wedges of preserved lemon, diced
• ½ cup chopped coriander leaves
• 2 Tbsp lemon juice
• 2 Tbsp olive oil salt and pepper to taste
• Coriander Salt
• 2 Tbsp coriander seeds
• 1 tsp cumin seeds
• 1 Tbsp flaked salt
• 400g quail medallions
• Oil for brushing
• Garlic Sauce
• 1 egg yolk
• 5 doves garlic, crushed
• Pinch flaked salt
• 1 Tbsp lemon juice
• 100ml rice bran oil

Description

A Quick, Easy, Simple And Delicious Salad With A Middle Eastern Spice Theme

Blackbook Cooking