Member recipe

Couscous with harissa and basil pesto

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Cooking time

Prep: 10 minutes Cook: 5 minutes

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Serves 4

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

  • 2 big bunches of basil
  • Teaspoon harissa paste
  • 100g pine nuts
  • Olive oil to taste (approx 200ml)


  1. Put the couscous into a bowl, pour vegetable stock over it, cover and set aside.

  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.

  3. Slice the cherry tomatoe and deseed and dice the peppers. Fork the pesto through the couscous and mix in the vegetables.

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