Red pepper & toasted almond couscous

Red pepper & toasted almond couscous

An easy meat-free meal for summer that works just as well as a packed lunch

Difficulty and servings

Easy

Serves 1

Preparation and cooking times

Total time

Ready in 10 minutes

Vegetarian

Vegetarian

Method

  1. Toss the cooked couscous with the sliced pepper, the dried apricots and the parsley.
  2. Sprinkle the almonds over the top and drizzle with the melted butter mixed with harissa. Serve with houmous and flat bread.
Try

Greek salad with lentils

Mix chopped cucumber, tomato and feta with finely sliced shallot and chopped fresh oregano. Heap on top of cooked Puy lentils (tinned are fine) and drizzle with olive oil.

Recipe from olive magazine, August 2009.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 1

Preparation and cooking times

Total time

Ready in 10 minutes

Vegetarian

Vegetarian

Ingredients

  • 2 cups cooked couscous
  • 1 red pepper , grilled and sliced
  • 4 dried apricots , chopped
  • a large bunch parsley , chopped
  • flaked almonds , toasted
  • a drizzle melted butter , mixed with harissa
  • houmous and flat bread to serve
Print this recipe
Add to your binder

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, save up to 25%

On TV

Foodie TV

See your favourite chefs on Sky Channel 249, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here