Couscous with harissa and basil pesto
Serves 4
Easy
Prep:
Cook:
A spicy variant on classic basil pesto with red vegetables. Good as a side with grilled fish or a vegan main.
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- 400g couscous
- 300g cherry tomatoes
- 2 red peppers
- Vegetable stock
For the pesto
- 400g couscous
- 300g cherry tomatoes
- 2 red peppers
- Vegetable stock
- 2 big bunches of basil
- Teaspoon harissa paste
- 100g pine nuts
- Olive oil to taste (approx 200ml)
Method
step 1
Put the couscous into a bowl, pour vegetable stock over it, cover and set aside.step 2
In a food processor, whizz up the basil, pine nuts, and harissa paste - adjust the quantity of harissa to taste. Slowly add olive oil, blending after each addition, until the pesto has reached the consistency you want.step 3
Slice the cherry tomatoe and deseed and dice the peppers. Fork the pesto through the couscous and mix in the vegetables.
