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Couscous with harissa and basil pesto

By wildbluesun (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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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Ingredients

  • 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.

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