Preserved lemon and pearl couscous salad

Instructions

1. Place the couscous and stock in a saucepan over medium-high heat. Bring to the boil, then reduce the heat to low and simmer for about 8-10 minutes or until tender. Drain and refresh under cold water. Drain again and place in a bowl.
2. Meanwhile, bring a small saucepan of salted water to the boil. Add the peas and cook for 30 seconds for frozen peas, or 1-2 minutes for fresh peas. Drain, refresh under cold running water and drain again.
3. Heat a chargrill pan or frying pan over medium-high heat. When hot, add drizzle of olive oil. Working in batches, add the zucchini rounds, season to taste and cook for 2 minutes on each side or until charred. Transfer the cooked zucchini in a colander to drain off any excess moisture.
4. For the dressing, whisk all the ingredients together and season to taste.
5. To serve, add the peas and preserved lemon dressing to the couscous. Season and stir to combine well. Transfer to a large serving plate and scatter the grilled zucchini and herbs over the top. Dress with a few good glugs of extra-virgin olive oil and lemon juice and garnish with the finely chopped spring onion. If you like, you can also toss everything together in a bowl before serving.