Spicy couscous salad

Spicy couscous salad

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(10 ratings)

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Cooking time

Prep: 10 mins

Skill level

Easy

Servings

Serves 2

This can be made as a main-dish salad (great for lunchboxes) or as a side dish for roast lamb

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
317
protein
14g
carbs
41g
fat
12g
saturates
1g
fibre
5g
sugar
4g
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

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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.

Recipe from Good Food magazine, July 2009

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Comments

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lauramilne's picture

Great fast day summer recipe!

rosievimes's picture

I'm a huge fan of this recipe, its quick and simple to make, and has lots of big flavours. I often make double the quantity to make sure that there's some left over for my lunch box. I also roast some tomatoes along with the pepper as couscous can be a little dry in vast large quantities. Highly recommend it!

gfnatalie's picture

@Betty- Thanks for pointing out that this recipe includes chicken stock therefore has been mislabelled as 'vegetarian'. I've now amended the tag. Sorry about that. All the best, BBC Good Food web team

veggiereally's picture

well this isn't vegetarian is it...

lizleicester's picture
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Tried the Falafel Salad version and it was very tasty. Served it with Goan spiced chicken and really enjoyed the lovely flavours.

mrsnoonoo's picture
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Very good - having the yoghurt was good idea - sometimes find couscous a little dry but this made a difference. Served it with the lamb koftas (also on this website) went down a storm.

ngowanlock's picture

I made this using vegetable stock, I think the recipe would have been really nice if it was not completely over powered by the juice of 1 lemon I would suggest much less lemon juice!

philanndavies's picture

I am about to try this dish couldanyone advise how I make harrisa couscus?

rachael01's picture

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.

enr4arthur's picture
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Contains chicken stock but claims to be a vegetarian recipe.

mimi204's picture
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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

eleanormayo's picture
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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.

Frantic Flapjack's picture
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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.

drumlone's picture

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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