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Spicy couscous salad

Spicy couscous salad

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A star rating of 4.3 out of 5.19 ratingsRate
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
kcal317
fat12g
saturates1g
carbs41g
sugars4g
fibre5g
protein14g
low insalt1.14g
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Ingredients

Method

  • STEP 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.

RECIPE TIPS
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.

MAKE IT FOR KIDS

Easy 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.

Goes well with

Recipe from Good Food magazine, July 2009

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A star rating of 4.3 out of 5.19 ratings
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