Main Course
Harissa Chickpea Couscous
North African-style: couscous steeped in five minutes with spicy chickpeas and cherry tomatoes.
- Vegan
- Prep
- 10 min
- Cook
- 10 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 1½ cups (300 ml) water
- 1½ cups (300 ml) couscous
- 3 tbsp olive oil
- 1 tsp salt
- 1 can canned chickpeas
- 1 tbsp harissa paste
- 200 g cherry tomatoes
- ½ red onion
- ¼ preserved lemons
- ½ bunches fresh cilantro
Method
- Bring the water to a boil. Place the couscous in a bowl and mix with some of the olive oil and half the salt. Pour over the hot water, cover and let stand for about 5 minutes until the liquid is absorbed.
- Drain the cooked chickpeas. Heat the remaining olive oil in a pan, add the chickpeas and harissa paste, and cook over medium heat for 4–5 minutes, stirring occasionally.
- Halve the cherry tomatoes, finely chop the red onion and the preserved lemon rind and chop the cilantro.
- Fluff the couscous with a fork and toss with the chickpeas, tomatoes, onion, lemon, cilantro and the rest of the salt.