Spicy Couscous Salad Recipe
Ingredients
| 100 g/4 oz couscous | ||
| Can chickpeas | 220 Gram, drained, rinsed | |
| 100 ml/3 1/2 fl oz hot chicken stock | ||
| Zest and juice 1 lemon | ||
| Roasted red pepper | 1 To taste, chopped | |
| 25 g/1 oz flaked toasted almonds | ||
| Mint leaves | 1 Cup (16 tbs), chopped | |
| 2 tbsp natural Greek yogurt | ||
| Harissa | 1 Teaspoon | |
Directions
MAKING
1. Tip the couscous and chickpeas into a bowl.
2. Pour over the stock.
3. Cover and leave for 5-10 minutes until the couscous has absorbed the stock.
4. Allow to cool a little.
5. Toss through the lemon zest and juice, pepper, almonds and mint
SERVING
6. Heap onto a salad plate
7. Top with the yogurt and a drizzle of harissa.
1. Tip the couscous and chickpeas into a bowl.
2. Pour over the stock.
3. Cover and leave for 5-10 minutes until the couscous has absorbed the stock.
4. Allow to cool a little.
5. Toss through the lemon zest and juice, pepper, almonds and mint
SERVING
6. Heap onto a salad plate
7. Top with the yogurt and a drizzle of harissa.
Chef
