Harissa Cous-Cous Salad

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.

Recipe details

  • 4  People
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
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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. 

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