Harissa couscous

Recipe uploaded by

Mary Cadogan

5 ratings

Recipe by Mary Cadogan

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1. Tip couscous into a heatproof bowl. Add a spring onions, mint and cherry tomatoes.
2. Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.

Latest comments and suggestions

• Akapuleran

  22 November 2008

  Akapuleran rated and commented on this recipe

  

  This was really quick and delicious and I'll definitely make it again.

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• FlemishMinx

  09 February 2009

  FlemishMinx rated and commented on this recipe

  

  This takes couscous from ordinary to extraordinary ! Recipe easily halved, and would generously serve three people. Loved it.

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• Kedgeree

  15 April 2009

  Kedgeree rated and commented on this recipe

  

  This is yummy. I served it with Moroccan - spiced Tuna from GF May 2006.

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• Jaymac

  22 June 2009

  Jaymac rated and commented on this recipe

  

  I used Ainsley's morrocan cous cous as couldnt get plain and used with the receipe and was really really nice! Had with the Morrocan cous cous! would def use again

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• garliclover

  25 October 2009

  garliclover rated and commented on this recipe

  

  Simple, exotic and delicious! I didn't know I can cook a Moroccan dish so easily. This will be one of my favorites.

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Ingredients

• 400g couscous
• bunch of spring onions , finely sliced
• 3 tbsp roughly chopped mint
• 250g halved cherry tomatoes
• 400ml hot vegetable stock
• 1 tsp harissa paste
• 3 tbsp olive oil
• Juice of one lemon

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 5 mins

Cook 5 mins

Ingredients

• 400g couscous
• bunch of spring onions , finely sliced
• 3 tbsp roughly chopped mint
• 250g halved cherry tomatoes
• 400ml hot vegetable stock
• 1 tsp harissa paste
• 3 tbsp olive oil
• Juice of one lemon

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