Step 1: Place the Chicken Stock into a medium size pot over a high heat. Once the stock has come to the boil add the salt and remove from the heat and allow to cool for 2 minutes. Pour in the cous cous and stir well.

Step 2: Cover the pot with a lid and allow to stand for 10 minutes, by this time all the stock will be absorbed. Stir with a fork then tip onto a large tray. Spread cous cous on tray and allow to cool, breaking up any large lumps with the fork.

Step 3: Meanwhile place the Preserved Lemons, Preserved Kalamata Olives, parsley & thyme into a large mixing bowl. Add the cous cous which should be only just warm and gently toss together.

Step 4: Add the Extra Virgin Olive Oil & lemon juice and mix together well so that dressing is coating the salad, then season to taste.

Step 5: Serve at room temperature.