This can accompany fish, chicken, meatballs, the list is endless. I like to serve it warm but it can be made in advance and stored in the fridge until needed. The simplicity always amazes me, prepare it in the bowl which you’ll be serving!
200g couscous
400ml chicken or vegetable stock, hot
3 tbsp harissa paste
3 spring onions, sliced
100g roasted red pepper from a jar, sliced
1 lemon, zested
2 tbsp coriander, chopped
2 tbsp parsley, chopped
2 tbsp mint, chopped
1 tbsp extra virgin olive oil
1 lemon, zested and juiced
2 tbsp pine nuts, toasted
handful of rocket leaves
Put the couscous in a bowl and pour over the stock. Cover and leave for 10 minutes.
Fluff with a fork and stir through the harissa paste. Taste and season.
Add the herbs, spring onions, olive oil, lemon zest and half the juice, pine nuts and red pepper, stir through. Top with rocket
Herby harissa couscous salad
Ingredients
- 200 g couscous
- 400 ml chicken or vegetable stock hot
- 3 tbsp harissa paste
- 3 spring onions sliced
- 2 tbsp coriander chopped
- 2 tbsp parsley chopped
- 2 tbsp mint chopped
- 100 g roasted red peppers from a jar sliced
- 50 g pine nuts toasted
- 1 lemon zested and juiced
- 1 tbsp extra virgin olive oil
- 80 g rocket
Instructions
- Put the couscous in a bowl and pour over the stock. Cover and leave for 10 minutes.
- Fluff with a fork and stir through the harissa paste. Taste and season.
- Add the herbs, spring onions, lemon zest and half the juice, olive oil, pine nuts and red pepper, stir through. Top with rocket
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