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Spicy couscous salad

This can be made as a main-dish salad (great for lunchboxes) or as a side dish for roast lamb

  • Prep: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 317
  • Carbohydrates 41
  • Saturated Fat 1
  • Sugar 4
  • Protein 14
  • Fat 12
  • Fibre 5
  • Salt 1.14

Nutrition per serving

  • Calories 317
  • Carbohydrates 41
  • Saturated Fat 1
  • Sugar 4
  • Protein 14
  • Fat 12
  • Fibre 5
  • Salt 1.14

Ingredients

  • 100g couscous
  • 220g can chickpeas, rinsed and drained
  • 100ml hot chicken stock
  • zest and juice 1 lemon
  • 1 roasted red pepper, chopped
  • 25g flaked toasted almonds
  • handful mint leaves, chopped
  • 2 tbsp natural Greek yogurt
  • 1 tsp harissa

Tip

DRESS IT UP: Spicy falafel salad
Soak 200g couscous. Toss with 2 tbsp olive oil, juice 1 lemon and bunch chopped mint and parsley. Set aside. Drain 400g can chickpeas; whizz with 2 spring onions and 1 tsp harissa. Chop 1 roasted red pepper and stir through. Shape into balls and fry in a little oil until golden. Mix 1 tbsp tahini with 6 tbsp yogurt, then serve drizzled over the couscous and falafels.

Make it for kids
Easy couscous - Mix 100g cooked couscous with 1 chopped red pepper, 220g can chickpeas, 1 tsp cumin and 2 tbsp olive oil. Mix 2 tbsp yogurt with grated cucumber, then dollop on top.

Method

  1. Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.

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