Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure the couscous and set aside.

Measure the raisins, and slice the apricots into slivers.

Dice the cucumbers and bell peppers, about 1 centimetre. Quarter the cherry tomatoes.

Remove the seeds of the pomegranate.

Chop the mint and parsley, discarding the stems.

To make the dressing, finely chop the preserved lemon and garlic and add to a bowl. Alternatively you can use the lemon Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest instead of preserved lemon, but preserved lemon is the most magical ingredient and if you can find it, you should definitely use it. Add the spice to the bowl.

Squeeze the lemon juice into a bowl, and add it to the spices, garlic and preserved lemon. Whisk together, and slowly drizzle in the olive oil. Season with salt to taste.

Bring 4 cups of water to a boil, and add a pinch of salt. Add the couscous to the pot, stir together and place a lid on the pot, removing it from the heat. Set aside for 10 minutes, and then fluff couscous into a large bowl, and let cool.

Add the rest of the salad ingredients, dressing, and toss. Season with salt to taste and serve.