Spicy couscous salad

Recipe uploaded by

Emma Lewis

5 ratings

Recipe by Emma Lewis

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1. 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.

DRESS IT UP: Spicy falafel salad

Soak 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.

PER SERVING

317 kcalories, protein 14g, carbohydrate 41g, fat 12 g, saturated fat 1g, fibre 5g, salt 1.14 g

Latest comments and suggestions

• Ruth Moore

  25 June 2009

  Ruth Moore commented on this recipe

  This salad was fantastic. The youghrt is a must. We had it along with chicken grilled with harissa paste and honey. Yum Yum.

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• Frantic Flapjack

  03 July 2009

  Frantic Flapjack rated and commented on this recipe

  

  This was a very good salad - the addition of the yogurt toned down the spiciness of the harissa. Served with lamb burgers. Went down well with everyone.

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• Belkey

  07 July 2009

  Belkey rated and commented on this recipe

  

  I did this for lunchboxes as suggested and thought it was great, although I did forget to include the almonds - whoops! I also used a tired looking fresh pepper that was in the bottom of the fridge that I roasted myself.

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• Mimi

  16 July 2009

  Mimi rated and commented on this recipe

  

  Very tasty. Used rose harria which is mild and very complex in flavour. Great base for many variations; i roasted some baby plum tomatoes instead of the peppers and added a tsp of garlic oil to the finshed salad. I used wholemeal couscous as it is nuttier and holds up better in salads

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• colandrina

  30 July 2009

  colandrina rated this recipe

  

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• ENR4

  08 August 2009

  ENR4 rated and commented on this recipe

  

  Contains chicken stock but claims to be a vegetarian recipe.

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• freya's mum

  12 August 2009

  freya's mum commented on this recipe

  Have made this a couple of times now - it's a light dish for a hot day and I usually have all the ingredients in. I use lime instead of lemon and added spring onions at the end. Like Belkey I roasted my own pepper and left out the almonds as I don't like them. Served with spinach leaves or whatever salad leaves I had in the fridge. My 2 year old eats more of it everytime I make it.

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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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Vegetarian, Low-fat

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

PER SERVING

317 kcalories, protein 14g, carbohydrate 41g, fat 12 g, saturated fat 1g, fibre 5g, salt 1.14 g

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