A light and zesty couscous dish with smoky vegetables

There’s something satisfying about preserved lemon and couscous salads when they’re packed with texture and flavour. I’ve been making versions of this one for years, but once I started adding preserved lemon, it came alive. The saltiness and citrus bring out the sweetness in roasted aubergines, and the couscous soaks everything up beautifully.

This salad works well warm or cold, and it’s a great one to prep ahead for lunchboxes or BBQ sides. I like to roast the aubergine until the edges go crisp and caramelised. Then I toss it with couscous, chopped preserved lemon, spring onions, and fresh herbs. A drizzle of olive oil and a squeeze of lemon juice finish it off.

Using preserved lemon in a grain-based salad

Preserved lemon does a lot in a couscous salad. It acts like a seasoning, so I usually go easy on the salt until I’ve tasted it all together. I chop the rind finely and leave out the pulp for this recipe. It adds sharpness that cuts through the oil and soft vegetables.

Preserved Lemon and Roasted Aubergine Couscous Salad

Fresh herbs make a big difference here too. Parsley and mint bring freshness, and the spring onions give a bit of bite. If I’ve got pomegranate seeds or toasted pine nuts, I’ll throw those in as well.

A flexible side or light lunch

This couscous salad holds up well as a main dish or a side. I’ve served it with grilled vegetables, marinated tofu, and even falafel. It travels well too, so it’s perfect for picnics or working lunches.

If I’m serving it as a meal, I might crumble in some feta or top it with a dollop of Greek yoghurt. For crunch, I sometimes add toasted flaked almonds or sunflower seeds.

Why I like this recipe on busy days

There’s no standing at the hob stirring for half an hour. Once the aubergine’s in the oven, everything else comes together quickly. The preserved lemon means you don’t need a dressing that’s too complex, just a squeeze of lemon and some olive oil.

It’s a great way to use up herbs and odd veg too. Courgettes, roasted red peppers, or cherry tomatoes all fit nicely here. The couscous is like a blank page—you can write whatever you like on it.

Quick tips for success

Don’t skip the step where you fluff the couscous. That’s what keeps it light and stops it clumping. And make sure the aubergine’s cooked through with crisp edges—undercooked aubergine can be spongy.

If you’re making this ahead, keep the herbs and lemon juice separate until the last minute. That keeps everything tasting fresh.

Another good use for preserved lemon

This recipe shows how versatile preserved lemon can be. It works in hot dishes, cold dishes, grain bowls, and even pasta. Once you’ve opened a jar, you’ll keep finding ways to use it. I’ve even chopped a bit into lentil soup or stirred some through hummus.

This couscous salad is one of the first things I make when I’ve got leftover preserved lemon from another recipe. It always goes down well, and it never feels like the same dish twice.