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Harissa Cous-Cous Salad
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by
Matte Black Bowls
(IC: instagram)
4 People
15 min
This is a great side dish to any meal, or perfect for a BBQ or mezze feast. The two sizes of cous-cous add variety and texture, the coriander keeps it fresh, and the harissa gives a bit of a kick. It will keep well in the fridge for 3 - 4 days if you want to make up a big bowl and eat for lunch through the week. If you eat meat you could add some grilled chicken or chorizo, or for a veggie version sprinkle some feta over the top – or leave it simply as it is, it really is delicious!
You can see in the photos I served it alongside my beetroot and yoghurt dip, you can also find this recipe on my account!
NOTE: Serves 4-6 as a side dish.
Harissa Cous-Cous Salad
Recipe details
Ingredients
- 125g [3/4 CUP] Cous-Cous (dried)
- 75g [1/2 CUP] Giant Cous-Cous (dried)
- 2 Spring Onions, finely sliced
- Bunch of Coriander (approx. 20g), finely chopped
- ½ tin of Chickpeas (around 120g drained weight or 3/4 CUP)
- 1 TBSP Harissa paste
- 1 TSP Lemon Juice
- 1 TBSP Olive Oil
- 15-20 Black Olives, sliced
- 5 Sundried Tomatoes, sliced
- 30g (2 TBSP) Toasted Mixed Seeds (see tips)
- Salt and Pepper (to taste)
Instructions
- Cook the two types of cous-cous according to the package instructions, then add to a bowl with the chickpeas. Mix together the harissa paste, lemon juice, olive oil, then stir well into to the cous-cous and chickpeas, seasoning with salt and pepper.
- Next add the olive, sundried tomatoes, spring onions and ¾ of the coriander and ½ of the toasted seeds.* Mix through well, so all the ingredients are eventually separated.
- Transfer to a serving bowl, sprinkle with the remaining coriander and seeds, a little more salt and pepper, and serve!
Tips
- *To toast the seeds, simply place them in a pan over a medium heat for a minute or so until they start popping, then remove immediately.
- Next add the olive, sundried tomatoes, spring onions and ¾ of the coriander and ½ of the toasted seeds.* Mix through well, so all the ingredients are eventually separated.
- Transfer to a serving bowl, sprinkle with the remaining coriander and seeds, a little more salt and pepper, and serve!
- *To toast the seeds, simply place them in a pan over a medium heat for a minute or so until they start popping, then remove immediately.
Published June 23rd, 2021 5:28 AM
Comments
Share your thoughts, or ask a question!
What is harissa paste?
Wondering what the toasted seeds consisted of