Couscous Salad with Preserved Lemon and Harissa Vinaigrette
By Jessica RudolphPublished on October 30, 2025
Time
40 minutes, plus 20 minutes cooling
Yield
Serves 6 to 8
Ingredients
Fried Almonds
1 tablespoon vegetable oil ½ cup whole blanched almondsSalad
2 cups boiling water 1 (10-ounce) box couscous (1½ cups)1 tablespoon plus ½ cup extra-virgin olive oil, divided, plus extra for drizzling1 teaspoon table salt, divided3 tablespoons finely chopped preserved lemon skin plus 3 tablespoons brine3 tablespoons lemon juice 3 tablespoons harissa 1 tablespoon honey 2 carrots, peeled and shredded1 cup fresh mint leaves, torn if large1 cup fresh parsley leaves ½ cup pitted kalamata olives, chopped4 medjool dates, pitted and cut into thin slices4 hard-boiled large eggs, quartered (optional)Before You Begin
Harissa, a North African red chile paste, can be found in both mild and spicy versions; use whichever you prefer. You can use Marcona almonds instead of frying your own, if preferred. We only use the skin of preserved lemons here; scrape out and discard the pulp and seeds before chopping. For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount.
Instructions
- Heat 1 tablespoon vegetable oil in 10-inch skillet over medium-high heat until shimmering. Add ½ cup whole blanched almonds; fry until golden brown, 3 to 4 minutes. Drain on paper towels and set aside.
- Combine 2 cups boiling water, 1½ cups couscous, 1 tablespoon extra-virgin olive oil, and ½ teaspoon table salt in large bowl. Cover and let sit for 5 minutes.
- Meanwhile, whisk 3 tablespoons preserved lemon brine, 3 tablespoons lemon juice, 3 tablespoons harissa, 1 tablespoon honey, and remaining ½ teaspoon salt together in large bowl. Gradually whisk in remaining ½ cup oil. Reserve ½ cup vinaigrette.
- Fluff couscous with fork. Transfer couscous to bowl with remaining dressing and toss to combine. Let sit until cooled completely, about 20 minutes.
- Add 2 peeled and shredded carrots, 1 cup mint leaves (torn if large), 1 cup parsley leaves, ½ cup chopped kalamata olives, 3 tablespoons finely chopped preserved lemon skin, and reserved ½ cup dressing to cooled couscous and gently toss to combine. Season with salt, pepper, and extra olive oil to taste. Transfer to serving platter. Coarsely chop fried almonds. Sprinkle salad with almonds and 4 thinly sliced medjool dates. Arrange 4 hard-boiled eggs, quartered, over salad, if using, and serve.
for the fried almonds
for the salad
Time
40 minutes, plus 20 minutes coolingYield
Serves 6 to 8Ingredients
Fried Almonds
Salad
Ingredients
Fried Almonds
Salad
Ingredients
Fried Almonds
Salad
Why This Recipe Works
For a hearty, flavor-packed couscous salad, we took inspiration from Moroccan ingredients. Preserved lemons contributed a salty, floral pungency that perked up every bite of the salad. We also used some of the preserved lemon brine to whisk together a lively vinaigrette, along with harissa (for spicy warmth and an enchanting orange hue), honey (for balancing sweetness), fresh lemon juice (for extra tang), and olive oil. We soaked the couscous in a bit of the vinaigrette while it cooled for maximum flavor absorption and then tossed it with shredded carrots, fresh herbs, and briny olives. A scattering of dates and crunchy fried almonds garnished the top and, if you want a heartier dish, wedges of hard-boiled eggs too.
Before You Begin
Harissa, a North African red chile paste, can be found in both mild and spicy versions; use whichever you prefer. You can use Marcona almonds instead of frying your own, if preferred. We only use the skin of preserved lemons here; scrape out and discard the pulp and seeds before chopping. For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount.
Instructions
- Heat 1 tablespoon vegetable oil in 10-inch skillet over medium-high heat until shimmering. Add ½ cup whole blanched almonds; fry until golden brown, 3 to 4 minutes. Drain on paper towels and set aside.
- Combine 2 cups boiling water, 1½ cups couscous, 1 tablespoon extra-virgin olive oil, and ½ teaspoon table salt in large bowl. Cover and let sit for 5 minutes.
- Meanwhile, whisk 3 tablespoons preserved lemon brine, 3 tablespoons lemon juice, 3 tablespoons harissa, 1 tablespoon honey, and remaining ½ teaspoon salt together in large bowl. Gradually whisk in remaining ½ cup oil. Reserve ½ cup vinaigrette.
- Fluff couscous with fork. Transfer couscous to bowl with remaining dressing and toss to combine. Let sit until cooled completely, about 20 minutes.
- Add 2 peeled and shredded carrots, 1 cup mint leaves (torn if large), 1 cup parsley leaves, ½ cup chopped kalamata olives, 3 tablespoons finely chopped preserved lemon skin, and reserved ½ cup dressing to cooled couscous and gently toss to combine. Season with salt, pepper, and extra olive oil to taste. Transfer to serving platter. Coarsely chop fried almonds. Sprinkle salad with almonds and 4 thinly sliced medjool dates. Arrange 4 hard-boiled eggs, quartered, over salad, if using, and serve.
for the fried almonds
for the salad
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