Giant couscous is mixed with chickpeas, rose harissa and herbs for an easy side dish that pairs well with meat, fish and vegetarian meals.
Try this with my harissa baked salmon and tzatziki.
Giant Moroccan harissa couscous
3, as a side
170g giant couscous, wholewheat or white
2 tsp vegetable stock
2 heaped tsp rose harissa
1 can chickpeas, drained and rinsed
Zest and juice of 1 large lemon
Heaped tbsp chopped fresh mint
Heaped tbsp chopped fresh parsley
Pinch of cumin
Salt and pepper to taste
Rinse the couscous under cold water.
Put the vegetable stock, harissa and water into a saucepan and bring to the boil. Add the couscous, stir and then cover with a lid. Reduce the heat to low and simmer for 6-8 minutes (or according to pack instructions) until the couscous has softened but is still al dente and all of the liquid has been absorbed. You may need to add a touch more water if it looks too dry before it has been cooked.
When the couscous is ready, fluff it up with a fork. Stir in the chickpeas and the lemon juice and zest. Add the fresh herbs and cumin and season with salt and pepper.
Serve warm with fish, meats or as part of a vegetarian meal. Leftovers are lovely cold too.