Spicy couscous salad
By Emma Lewis
This can be made as a main-dish salad (great for lunchboxes) or as a side dish for roast lamb
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Prep:10 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 317
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fat 12g
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saturates 1g
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carbs 41g
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sugars 4g
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fibre 5g
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protein 14g
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salt 1.14g
Ingredients
- 100g couscous
- 220g can chickpeas, rinsed and drained
- 100ml hot chicken stock
- zest and juice 1 lemon
- 1 roasted red pepper, chopped
- 25g flaked toasted almonds
- handful mint leaves, chopped
- 2 tbsp natural Greek yogurt
- 1 tsp harissa
Tip
DRESS IT UP: Spicy falafel saladSoak 200g couscous. Toss with 2 tbsp olive oil, juice 1 lemon and bunch chopped mint and parsley. Set aside. Drain 400g can chickpeas; whizz with 2 spring onions and 1 tsp harissa. Chop 1 roasted red pepper and stir through. Shape into balls and fry in a little oil until golden. Mix 1 tbsp tahini with 6 tbsp yogurt, then serve drizzled over the couscous and falafels.Make it for kids
Easy couscous - Mix 100g cooked couscous with 1 chopped red pepper, 220g can chickpeas, 1 tsp cumin and 2 tbsp olive oil. Mix 2 tbsp yogurt with grated cucumber, then dollop on top.
Method
Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.