Harissa Cous-Cous Salad

Name: Harissa Cous-Cous Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
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)

by Matte Black Bowls

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

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Recipe details

Yield 4 People
Time spent: 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.

Comments

Nieves Monge on Jun 24, 2021

What is harissa paste?

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Vha41585950 on Jul 03, 2021

Wondering what the toasted seeds consisted of

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