- 100g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 220g can chickpea, rinsed and drained
- 100ml hot chicken stock
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 roasted red pepper, chopped
- 25g flaked toasted almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- handful mint leaves, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 tbsp natural Greek yogurt
- 1 tsp harissa
This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
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 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 kidsEasy 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.